Easy Vegan Falafel (Minimalist Baker Recipe)

AuthorDavid KitsonDifficultyBeginner

Easy Vegan Falafel (Minimalist Baker Recipe)

Yields1 Serving
Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

 425g can chickpeas, rinsed, drained and patted dry
 15g chopped fresh parsley
 4 cloves garlic, minced
 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
 2 Tbsp (17 g) raw sesame seeds
 1 1/2 tsp cumin, plus more to taste
 1/4 tsp each sea salt and black pepper, plus more to taste
 OPTIONAL: Healthy pinch each cardamom and coriander
 3-4 Tbsp (24-31 g) all purpose flour (or sub oat flour or gluten free blend with varied results)
 3-4 Tbsp (45 - 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)
 OPTIONAL: Panko bread crumbs for coating (see instructions)

1

Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).

2

Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp.

3

Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.

4

Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.

5

Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight // I used this scoop) and gently form into 11-12 small discs.

6

OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier crust but is optional.

7

Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp. Swirl to coat.

8

Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.

9

Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.

10

Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.

11

Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.

Ingredients

 425g can chickpeas, rinsed, drained and patted dry
 15g chopped fresh parsley
 4 cloves garlic, minced
 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
 2 Tbsp (17 g) raw sesame seeds
 1 1/2 tsp cumin, plus more to taste
 1/4 tsp each sea salt and black pepper, plus more to taste
 OPTIONAL: Healthy pinch each cardamom and coriander
 3-4 Tbsp (24-31 g) all purpose flour (or sub oat flour or gluten free blend with varied results)
 3-4 Tbsp (45 - 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)
 OPTIONAL: Panko bread crumbs for coating (see instructions)

Directions

1

Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).

2

Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp.

3

Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.

4

Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.

5

Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight // I used this scoop) and gently form into 11-12 small discs.

6

OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier crust but is optional.

7

Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp. Swirl to coat.

8

Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.

9

Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.

10

Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.

11

Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.

Easy Vegan Falafel (Minimalist Baker Recipe)

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