Vegan Falafels

Vegan Falafels

2 cups chickpeas, soaked overnight

1 cup parsley

1 cup coriander

1 shallot, quartered

4 tbsp chickpea flour

3 tbsp almond flour

1 tbsp salt

4 tsp cumin powder

2 tsp coriander powder

½ tsp baking powder

1 tsp cardamom

pinch of cayenne pepper

black pepper

½ bottle rapeseed oil.


In a food processor, blend all of the above ingredients into a dough. You may have to do in sections and place each round into a large mixing bowl and mix at the end. Make small balls of the falafel with the palm of your hand, and place onto a large plate until all the dough is used up. Cover with plastic wrap and place in fridge to firm up for about an hour.

You can freeze the balls and cook as you eat them, as they are best fried fresh.

Heat a large skillet with rapeseed oil, enough to cover it with a small layer. Place the balls in the oil and fry until golden on each side. Lay on paper towels to dry out and crisp up. Serve with hummus or a yoghurt cumin sauce.

Print Friendly