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

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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.

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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.

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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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2 thoughts on “Quick & Easy Falafel

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