Classic Vegan Falafel

Classic Vegan Falafel

 

Serves: 12 | Prep Time: ~2 hours |

Nutrition Information (per serving)

  • Calories: 64 kcal.
  • Carbs: 7g.
  • Fat: 2.7g.
  • Protein: 2.9g.
  • Fiber: 3.7g.
  • Sugar: 0.9g.

 

INGREDIENTS:

  • 2 cups dry chickpeas
  • ½ cup parsley (chopped, fresh)
  • ¾ cup white onions (minced)
  • 4 cloves garlic (medium, minced)
  • 2 tbsp. sesame seeds (raw)
  • 1½ tsp. cumin
  • ¼ tsp. salt and pepper (or to taste)
  • 3 tbsp. whole wheat flour (more or less, depending on the batter’s consistency)
  • Brown bread crumbs for coating (optional)
  • ¼ cup olive oil

 

Total number of ingredients: 10

 

METHOD:

  1. Cook chickpeas according to the method.
  2. Add the cooked chickpeas, parsley, onion, garlic, sesame seeds, cumin, salt and pepper to a blender or food processor. Blend the ingredients into a crumbly-looking dough. Prevent blending too long, resulting in a smooth paste.
  3. Take out the dough and transfer it to a flat surface covered with a tea towel.
  4. Add about a tablespoon of flour at a time and knead the dough into a non-sticky mix.
  5. Place the mixture into a medium bowl. Cover the bowl and refrigerate it for 2 hours or until the dough is firm.
  6. Scoop out rounded tablespoon amounts and form into small balls. When using the optional bread crumbs, sprinkle them on and lightly press them to both sides of the scooped amounts.
  7. Put a large skillet on medium heat, add olive oil and wait until the oil is hot. Add as many falafels as possible to the pan and bake them for about 5 minutes. Make sure to cook both sides.
  8. The falafels will be complete when both sides are golden brown and crisp.
  9. Allow the falafels to cool. Serve with vegan garlic sauce or mayo (see recipe). Alternatively store the falafels for later.

 

 

STORAGE INFORMATION:

 

Storage Temperature Expiration date Preparation
Airtight container M Fridge at 38 – 40°F or 3°C

 

3-4 days after preparation Reheat in pot or microwave
Airtight container M Freezer at -1°F or -20°C 60 days after preparation Thaw at room temperature. Reheat in pot or microwave

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