Classic Crispy Vegan Falafel
This Classic Crispy Vegan Falafel is a must-try! Crispy on the outside, fluffy on the inside, and bursting with flavor!
Servings: 4 servings
Ingredients
- 1+ cup cup dried uncooked chickpeas
- 1 medium onion
- 4 cloves garlic
- 0.8 oz fresh parsley
- 0.6 oz fresh cilantro
- 1+ tsp ground cumin seeds
- 2 Tbsp sesame seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp baking soda
- 1/4 cup cold water
Instructions
- Start by soaking the dried chickpeas in a large bowl of water overnight. This softens them and makes blending easier.
- After soaking, drain and rinse the chickpeas. In a food processor, combine the soaked chickpeas, chopped onion, garlic, parsley, cilantro, ground cumin, salt, black pepper, and sesame seeds. Pulse until the mixture is coarse but holds together when squeezed.
- Transfer the mixture to a mixing bowl. Sprinkle the baking soda over the mixture and gradually add cold water, mixing until you achieve a consistency that allows you to form balls.
- Using your hands, form the mixture into small balls or patties, about the size of a golf ball. Place them on a plate or baking sheet lined with parchment paper.
- In a frying pan, heat about 2 inches of oil over medium heat. You can test if the oil is ready by dropping in a small piece of the falafel mixture; it should sizzle immediately.
- Carefully place the falafel balls into the hot oil, being cautious not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
- Your Classic Crispy Vegan Falafel is now ready to serve! Enjoy them in a pita with fresh veggies or as part of a larger meal.
Equipment
- Food Processor
- Mixing Bowl
- Baking Sheet
- Frying pan or deep fryer
- Measuring cups and spoons
Notes
- Store cooked falafel in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze uncooked falafel balls on a baking sheet before transferring to a freezer-safe bag.
- To bake, preheat oven to 400°F (200°C) and bake for 20-25 minutes.