easy falafel vegan recipe

Easy falafel vegan recipe.

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Easy falafel vegan recipe.

5 from 2 votes
Recipe by Me To Mati #passionfood Course: Main, AppetizersCuisine: MediterraneanDifficulty: Easy
Prep time


Cooking time



Golden crispy and moist on the inside. Our easy to follow recipe will be a winner with everyone. Traditionally dipped in your selection of sauces or do what we do and turn these delights into falafel souvlakia. This recipe makes approximately 60 plus falafel pieces.


  • 1 kg raw chickpeas

  • 1 bunch coriander

  • 1 bunch parsley

  • 1 bunch spring onion

  • 4 – onions

  • 8 – 10 garlic cloves

  • 1 tablespoon salt (to taste)

  • 1 tablespoon dry coriander powder (to taste)

  • 1 teaspoon chilli flakes (to taste)

  • 1 tablespoon baking powder

  • 1 teaspoon cumin powder (to taste)

  • 1 cup plain flour

  • canola oil for frying

  • Pita bread (optional)


  • Wash raw chickpeas and soak overnight (or for at least 4 hours).
  • Discard chickpea water, rinsing soaked chickpeas in a large strainer.
  • Chickpeas will double in size and have a soft texture.
  • In a large bowl add roughly chopped onions, parsley, spring onions, coriander.
  • Add garlic cloves, chickpeas and mix through all ingredients thoroughly.
  • Using a blender, add a small portion of ingredients and blend thoroughly.
  • Remove mixture, placing in a separate bowl.
  • Continue the process until all ingredients have been blended.
  • Add salt, coriander powder, chilli flakes, baking powder, cumin powder and flour to the blended mixture.
  • Combine ingredients, mixing through thoroughly. how to make falafel
  • Lightly roll into a small round ball shape and set aside. vegan recipe
  • Add canola oil into a medium-size pot over high heat.
  • Once oil has reached sizzle point, add falafel balls and cook until golden brown.
  • Remove falafel balls, placing balls on a paper towel. falafel recipe
  • Serve falafel as finger food with a varied of dipping sauces or as falafel souvlaki.

Recipe Video


  • Falafel mixture holds well for up to 3 months (in a sealed container) when stored in the freezer.
  • Use pita bread and fresh garden salad with your selection of sauces (feta cheese optional) turning these delights into falafel souvlaki.

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