Sometimes as a vegan I feel like I live on chickpeas. Hummus, curries, salads… I put them in almost everything. So these falafels are a nice fresh take on plant-based protein.

Quick & Easy Falafels

  • 1 can chickpeas
  • 1/2 medium yellow onion, roughly chopped
  • 1/2 cup fresh cilantro
  • 2 green onions
  • juice from 1/2 lemon
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt & pepper to taste
  • 1/4 cup chickpea flour or regular flour works just fine


Pulse all ingredients, except flour, in food processor. Don’t over process. You still want to see some pieces of the ingredients. Add the flour and pulse again until just combined.


Heat some vegetable oil, enough to cover 3/4 of the falafels, in a deep pan over medium heat. I have no idea what temperature this should be,  I usually just drop a pea sized amount of the batter in and see how it goes. You don’t want them to brown too quickly, because the middle won’t cook.


When you’re satisfied with the browning, up your batter amount to about 2 tbsp. Drop in carefully, and cook until evenly golden brown, about 3 mins per side.

Remove from oil with a slotted spoon and place on to a paper towels to soak up some oil. Serve in a pita, tortilla, on a salad, or just on their own with some dip! I ate mine with Hampton Creek Just Caesar and a ton of sriracha, obvs.



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