Vegan Falafel

Have you ever made falafel at home? Either way, with this recipe you are in for the best vegan Falafel. We can’t get enough of it. The outside is super crunchy and the inside is so tasty and soft. For an extra kick we like to sprinkle some lemon juice on top! Definitely a crowd pleaser and delicious to eat for lunch with any kind of bread!

Prep time: 30 minutes
Total time: 45 minutes (+/- one night soak)

Ingredients

250 g dried chickpeas
1 clove garlic
100 g white onion
2 tbsp coriander
2 tbsp parsley
⅛ tsp black pepper
½ tsp cumin powder
½ tsp coriander powder
½ tsp baking powder
1 ½ tbsp flour
1 tsp salt
3 tbsp water
Sunflower oil (for frying)

Garnish with:
Lemon juice
Tahini

Method

1. Place the dried chickpeas in a large bowl and cover completely with cold water. Let it soak overnight. Drain it the next day.
2. Place the chickpeas in a food processor. Chop the garlic, white onion, coriander and parsley and add to the food processor. Grind everything fine, or until the mixture sticks together between your fingers. Put everything in a bowl. Add the black pepper, cumin powder, coriander powder, baking powder, flour, salt and water. Mix everything well with a spatula. Roll the mixture it into balls with your hands (about 25 grams per ball)*.
3. Heat a deep pan with sunflower oil (to 180 degrees Celsius). Fry the balls per 5 (or as many as will fit in your pan) for 4 minutes. Let them drain on kitchen paper. Serve with some lemon juice and tahini.

*Tip: Wet your hands with water when you start rolling the balls and make sure to press the mixture together as tightly as possible. This ensures that the balls will not fall apart.