So, I’m pretty sure all falafel is vegan… but why not throw it in the title for the SEO boost, right?
How was your weekend? Mine was pretty low key for the most part. Saturday I cooked a bunch in the morning (this falafel, more refried beans, quesadillas), ran errands and then we had lunch and hungout for the rest of the afternoon/evening with olympics watching and some walks for fresh air. We also volunteered at a community event put on by our church for Family Day weekend (a holiday here where we spend time with our families. Love it), ate bbq, watched the magic show at the event, watched more olympics, saw some friends, baked cookies, etc.
It’s a short week this week with the holiday yesterday and then this Friday I’m working in the morning (I have 2 jobs, have I ever mentioned that? Prob not. Not important) and then heading to Ohio for a girls weekend. Sometime this week I also have a few coffee and lunch dates lined up with friends so it’s going to be a great week/weekend.
SO FALAFEL! EASY VEGAN FALAFEL!
There was no way to transition that well. Maybe there was, but I don’t care enough.
I love falafel. So much. If you’ve been following the weekly grocery hauls (where I show you how to eat well for less than $100/month per person), then you know that almost every Sunday I get a falafel pita. Sometimes I get chicken shawarma, but I’m a falafel lover. And for a while I’ve been wanting to make falafel, but in the past, I’ve really effed it up.
So a couple of weeks ago I decided to try and make it with lentils I had in my cupboard. FAIL. Sucked it up, went and bought a bag of dried chickpeas once I learned you’re not supposed to use cooked chickpeas, but rather, dried + soaked, and the rest is history.
I now know how to make perfect easy vegan falafel for pennies.
It’s also really easy and totally customizable. Loads of people love adding tons of fresh parsley/cilantro. I do not. I like my falafel heavy on the garlic/cumin/coriander, and very light on the herbs. If you prefer more herbs, go wild! Add loads.
Adjust measurements to your liking but don’t change onion/chickpea measurements as the liquid ratio is relatively important.
Also, please don’t bake these. I don’t know why people bake falafel. Frying is the only way to go. Those crispy edges are EVERYTHING. But 1/4 cup of oil is all you need. I promise.
You also prob want plenty of hummus, tzaziki, veggies and feta to eat with your perfect falafels. Just an fyi.
But later this week I’m also gonna share a super delish falafel bowl with ya…. mostly because that’s how I’ve been eating these easy vegan falafel, but also because it’ll give you an idea for what to do with yours.
Or just eat ’em straight up with hummus/tahini sauce. Do you love tahini? I do not. I don’t get the obsession people have. But hey, to each their own.
- 1 cup dry chickpeas, soaked in water for 12-24 hours
- 1 small onion, minced
- 5 cloves of garlic, minced
- ¼ cup parsley, minced
- heaping 2 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp lemon juice
- 2-4 tbsp all purpose flour
- ¼-1/3 cup refined coconut oil or canola oil, for frying
- drain and rinse chickpeas then dry completely on a clean kitchen towel or paper towel.
- In a food processor or high speed blender, add all ingredients except flour. Taste, adjust seasonings to your liking, then dump in to a medium sized bowl.
- Add flour, starting with 2 tbsp, adding more as necessary for dough to hold its shape when rolled in to balls. Use as little as possible.
- Allow dough to rest for 10 minutes then roll in to 16 balls and flatten to your desired thickness. Heat 2-3 tbsp oil in a large, deep heavy bottomed skillet over medium-high heat.
- Once hot, add 6 patties at a time and fry for 3-4 minutes on each side, making sure to not burn them.
- Transfer to paper towel lined plate and repeat with remaining falafel patties, adding more oil as necessary.
- Serve warm with hummus, tzaziki, tahini sauce, parsley salad, etc.
Adapted from Little Spice Jar