These Classic Vegan Falafels are crispy, healthy, delicious balls of goodness with a fluffy flavourful centre & lots of serving options. My favourite ways to enjoy them are in salad wraps, with mint yoghurt or with a tasty couscous salad like the one included in this recipe.
Falafels are quite a staple for most vegetarians and vegans. They’re not only delicious, but also packed with healthy, cheap ingredients and easy to make.
When I first started experimenting with vegetarian cooking, I struggled with falafels. First finding a reliable recipe and a method of making them that was practical as well as super tasty. I’ve tested many different recipes using different methods and combined my lessons and favourite parts to create this recipe.
How to Make Falafels
I learned through trial and error that fried falafels should be made with dried chickpeas instead of canned chickpeas. It’s the only way I’ve been successful in making falafels that hold their shape and remain crispy on the outside but fluffy and evenly cooked on the inside. Every time I’ve followed a falafel recipe in the past, it’s advised me to use canned chickpeas, however, they have all flaked when frying, lost their shape and mostly turned to crumble.
So to soak the dried chickpeas properly, cover them with cold water overnight or for at least 8 hours. This just makes them soft enough to blend in a food processor. It’s unnecessary to boil them after soaking as some might suggest because they cook sufficiently when being fried or baked as falafels. Boiling the chickpeas actually just adds extra unwanted moisture to them and that’s the whole reason we don’t use canned chickpeas in the first place; too much moisture.
Keep in mind: the falafel mixture should be a fine and crumbly texture rather than a hummus-like paste.
More delicious vegan recipes
- 1/2 cup dried chickpeas
- 1 tablespoon chickpea flour
- 1/2 teaspoon baking powder
- 1 small brown onion
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon sesame seeds
- 1 teaspoon cumin
- 1/2 teaspoon cardamon
- 1/2 teaspoon garam masala optional
- pinch of salt and pepper
- oil for frying
- 1 cup couscous
- 1 cup hot water
- 1 teaspoon veggie stock powder or 1 cube
- 2 tablespoons French dressing
- 1/3 cup diced tomato
- 1/3 cup diced cucumber
- 2 small sprigs fresh mint
- salt to taste
- Before you make your falafels, soak the dried chickpeas in roughly 1.5 cups of cold water, cover and let soak for up to 8 hours.
- When you’re ready, rinse and drain the chickpeas, then add them to a food processor with all the other falafel ingredients (minus the oil of coursand process for 5 minutes or until everything is well combined. The texture should be fine and crumbly.
- Place enough oil in a small frying pan to be about half an inch deep and pop it on medium heat.
- Use a tablespoon measure to scoop out each falafel, roll into a ball and place onto a plate. When you’ve rolled out the whole mixture (it should make 10 falafelyou can gently add them to the frying pan. The heat should be high enough for them to gently sizzle but not spit oil from the pan. Give them about 10 minutes on each side, checking to ensure they aren’t burning.
- While the falafels are frying you can prepare the couscous salad by adding the couscous, hot water, stock and French dressing to a large bowl and fluff with a fork until the water has been soaked up. Now add the diced tomato, cucumber, mint and salt and mix together.
- When the falafels are finished frying, place them on a piece of paper towel to soak up any excess oil before serving up and enjoying!