Crispy Vegan Falafel

Here is my Go-To recipe: the one I perfected over 10 years ago; homemade crispy vegan falafel, the crowd-pleaser appetizer. These savory, crispy, and packed-with-flavor fritters are easy to make in large quantities to feed many. You can prepare them in advance and make the final move right before deciding to eat them.

We all have a couple of dishes we can't say no to, even on a fasting day; this is one of them.

Falafels are not just for snacking; they shine as a main dish. You would find it wrapped in pita, topped with tahini, the classic Lebanese hummus, or nestled alongside a fresh salad, part of a falafel bowl.

It can even be Americanized, by dipping it in some vegan ranch dressing when you bring it for a pot-luck dish for holidays such as Labor Day and surprise your fellow guests.

Jump to:

• 🤔 The Origins of Falafel
• 💚 Why you will love them
• 🧾 Ingredients
• 🔪 Instructions
• 💡 Expert tips
• 📖 Variations
• 🥢 How to serve 
• ❓ FAQ
• 🥡 Storage
• 🥪 More Middle Eastern-inspired favorites
• 📋 Recipe
• 💬 Reviews and Comments

🤔 The Origins of Falafel

It's a well-debated topic. It is a Middle-Eastern staple dish, that most likely originated in Egypt with its Fava Beans version and made its way to every corner of the world as a fast food truck.

You can find it in all kinds of versions; look inside: they are green when you use lots of parsley and orange when you use lots of turmeric. I like the “Green and Chickpeas version,” which is mostly eaten around the Levant region.

🧾 Ingredients

• Dried Chickpeas: These legumes serve as the backbone of your falafel, offering structure and a protein boost. Soaking them yourself allows for better texture compared to canned chickpeas.
• Yellow Onion: The natural sweetness adds depth to the falafel’s flavor profile, while the onion’s moisture helps keep the mixture from being too dry.
• Chickpea Flour or Other Gluten-Free Flour: This acts as a binder, keeping your falafels intact without introducing gluten. Plus, it keeps the recipe allergy-friendly.
• Fresh Parsley: It’s not just about that vibrant green color; fresh parsley also infuses your falafel with a herby freshness that you can't get from the dried stuff.
• Cinnamon: A pinch goes a long way here, lending a subtle warmth and complexity that plays well with other spices.
• Cloves: These tiny powerhouses contribute a robust, aromatic quality that complements the dish’s overall spiciness. Just a touch, though, as they're potent.
• Cumin: It's your go-to spice for that authentic Middle Eastern flair, providing an earthy kick that makes the falafel truly memorable.
• Cilantro: If parsley is the superhero, consider cilantro its sidekick, adding an extra layer of herbaceousness and a slight citrusy undertone.
• Turmeric: This golden spice offers more than just color; it's also a nod to the health-conscious, known for its anti-inflammatory properties.
• Cardamom: Last but not least, this spice rounds out your spice medley with its unique sweet and spicy notes, giving your falafel a distinctive edge.

Substitutions

Original Ingredient	Suggested Substitution
Yellow	Red onion or shallots
Chickpea Flour	Almond flour or oat flour
Fresh Parsley	Use more cilantro, or skip
Cinnamon	Nutmeg
Cloves	Allspice
Cumin	Ground coriander

🔪 Instructions

Step 1: Put the chickpeas to soak for a minimum of 8 hours. I prefer to soak them overnight. Make sure it has enough water and is sitting on a large bowl. They will grow to double or even triple their size.

Step 2: Blend the soaked chickpeas on low speed with the rest of the ingredients, except for the oil, on a food processor, little by little. You may have to stop the processor and mix the ingredients 2 or 3 times. Don’t overmix it! The mix should be crumbly; that’s why we don’t use pre-cooked chickpeas.

Step 3: Make balls with the falafel mixture. They should have about 1 inch (2-3 cm) diameter and be placed on a tray. If you find it hard to compress them in your hand, add some extra chickpea flour. Don’t worry; they will tighten after being placed in the refrigerator.

Let them firm up in the refrigerator for at least 1 hour, ideally 2 hours.

Step 4: Set a bowl with paper towels to place the cooked falafel balls. Put the oil on high heat, preferably on a flat pan, and optionally add a roughly smashed garlic clove to infuse it. Then, test the heat. As the oil starts smoking, throw a pinch of the falafel mix; it should emerge immediately and brown in two seconds.

Step 5: Add falafel balls in batches of 6 (depending on your pan size). Just ensure you have about one inch (2 cm) between each other. Remember, don’t overcrowd the pan. It should take about 1-2 minutes per side.

📖 Variations

1. Spices variation: Include a bunch of mint leaves in addition to the parsley.
2. More turmeric: ry spices like turmeric to make the earthy flavors more prominent. Changing the ratio between parsley and turmeric will deliver a yellow falafel more commonly found in an Egyptian mezze platter.
3. You can also simply replace all the spices with the same added amount of Lebanese Seven Spices mix.
4. Curried: Add one tablespoon of curry powder.

Healthier cooking methods

It is easy to make a healthier version of this dish. Place the falafel balls on a baking sheet; optionally, drizzle them with just a little olive oil to make baked falafel.

Bake the falafel balls in the oven on medium-high heat for about 25-30 minutes in a preheated oven at 375 ºF, flipping them halfway through baking until evenly golden brown.

Try one before removing the baking sheet to ensure they are evenly cooked.

You can also air-fry these balls. Making them in an air fryer will help to make an equally crispy falafel recipe.

Finally, you can sauté them up: Warm up a sizable metal or cast-iron skillet on medium-high heat. After it's hot, pour in just enough oil to lightly coat the bottom of the skillet and give it 1-2 minutes to warm up. Next, carefully add falafel to the pan, ensuring not to overcrowd it, and fry for 2-3 minutes on each side.

Shape: Another great use of the uncooked falafel paste is making small patties for vegan sandwiches or falafel burgers.

🥢 How to serve 

You can make a falafel sandwich with lemon tahini sauce and pickles. Otherwise, you can try these Falafel balls with some nice Middle Eastern Dips and Spreads.

We enjoy pairing our Lebanese hummus recipe (or roasted bell pepper hummus), alongside creamy Eggplant Babaganoush spread, and a delightful Roasted Bell Pepper Dip (Muhammara Dip) or Pumpkin Hummus.

If you feel more adventurous, go for our pink lemon beet hummus, which is absolutely delicious and put together in less than 10 minutes.

And why not? Add a delicious Tabbouleh Salad or Lebanese stuffed zucchini.

Serve in a wrap

Select large pita bread as the base to serve them in a wheat or lentil wrap. Open the pita to create a pocket or lay it flat to roll. Inside, layer fresh tomatoes and cucumbers for a crisp, refreshing taste.

Spread a generous amount of hummus or drizzle tahini sauce over the vegetables for a creamy, rich flavor.

Add finely sliced red onion for a slight sharpness that complements the other ingredients.

❓ FAQ

🥡 Storage

Cool cooked falafels to room temp, store in an airtight container, and refrigerate for up to 5 days.

Reheat in an oven or air-fryer at 350°F (175°C) for 5-10 minutes.

I don't recommend the microwave since you will end up with mushy falafel, but if you don't mind, you can do so and add them to a vegan quinoa poke bowl.

Freezing & Reheating

Freeze cooled falafels on a baking sheet, then transfer to a freezer bag for up to 3 months.

Reheat frozen falafels in an oven or air-fryer at 350°F (175°C) for 10-15 minutes, or use a microwave or air fryer.

Meal Prep

Prepare the falafel mix ahead of time and shape it. Store it in the fridge on a tray covered with plastic wrap, where it will keep well for 2 days. If you're not planning to cook them within that timeframe, freeze the shaped balls instead. When you're ready to cook, there's no need to thaw them; you can fry or bake them straight from the freezer.

🥪 More Middle Eastern-inspired favorites

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe