Vegan Falafel Recipe

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed

• 1 small onion, roughly chopped

• 4 cloves garlic, minced

• 1/2 cup fresh parsley, chopped

• 1/2 cup fresh cilantro, chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp ground paprika

• 1/4 tsp ground cayenne pepper (optional for heat)

• 1 tsp baking powder

• 4-5 tbsp all-purpose flour or oat flour (for gluten-free)

• Salt and pepper to taste

• Oil for frying (if frying, I used avocado oil)

Instructions:

1. Prepare the Chickpeas:

   • Drain and rinse the canned chickpeas thoroughly. Since canned chickpeas are softer than soaked dried ones, pat them dry as much as possible to remove excess moisture.

2. Blend the Ingredients:

   • In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne pepper, baking powder, and flour. Season with salt and pepper.

   • Pulse until the mixture is coarse but well combined. Because canned chickpeas are softer, the mixture may be more moist, so you may need to add a bit more flour to help bind it. The mixture should hold together when formed into a ball.

3. Shape the Falafels:

   • Using your hands, form the mixture into small balls or patties, about 1-2 inches in diameter. If the mixture is too sticky, add a little more flour.

4. Frying Option:

   • Heat about 1 inch of oil in a deep pan over medium heat until it reaches 350°F (175°C).

   • Carefully drop a few falafel balls into the hot oil, making sure not to overcrowd the pan.

   • Fry the falafels for 3-4 minutes per side, or until they are golden brown and crispy.

   • Remove with a slotted spoon and drain on paper towels.

5. Baking Option:

   • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

   • Place the falafel balls or patties on the prepared baking sheet.

   • Lightly brush or spray the falafels with oil to help them brown.

   • Bake for 20-25 minutes, flipping halfway through, until the falafels are golden and crispy on the outside.

6. Serve:

   • Serve the falafels warm, stuffed in pita bread, or on a bed of fresh greens with tahini sauce, hummus, or your favorite toppings.

   • This recipe will yield approximately 20-24 falafel balls, depending on the size you make them. If you form them into smaller balls or patties, you might end up with a bit more. If you prefer larger falafels, the total number will be slightly less.