Falafel - Karyl's Kulinary Krusade
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5 from 14 votes

Falafel (Vegan, Gluten Free)

Homemade Falafel is a delicious and flavorful vegan and gluten free snack. Crisp on the outside, fluffy in the middle, and full of fragrant herbs and spices. These bites can be pan fried, deep fried or baked. They are perfect on their own as a snack or appetizer, or in a pita topped with veggies. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: Falafel, Vegan Falafel
Servings: 36
Calories: 42kcal
Author: Karyl

Ingredients

FALAFEL

TZATZIKI SAUCE (optional, for dipping) (MAKES 1 CUP)

  • 1 cup fat free Greek Yogurt
  • 1/4 cup cucumber, peeled, seeded, and shredded
  • 2 cloves garlic, finely minced
  • 2 teaspoons mint, minced
  • juice of 1 lemon
  • salt and fresh-cracked black pepper, to taste

Instructions

  • SOAK CHICKPEAS FOR 24 HOURS: Place dry chickpeas in a large bowl, and add enough water to cover by about 1". Check after 12 hours, as you may need to add more water. When done, drain and set aside
  • In a bowl, add Greek yogurt, cucumber, garlic, mint, and lemon juice. Stir to combine, and add salt & black pepper to taste. Set in fridge to rest
  • Add cumin and coriander to dry skillet over medium-low heat. Toast spices for about 5 minutes, until fragrant. Transfer to spice grinder and grind fine
  • Add chickpeas, garlic, onion, parsley, cilantro, coriander, cumin, salt, pepper, lemon zest and cayenne pepper to food processor. You may need to do it in 2 batches, depending on the size of your processor bowl. 
  • Process mixture for 30-60 seconds, stopping occasionally to scrape down the side of the bowl. Once ground, the mixture should like almost like a fine crumb paste.
  • Transfer mixture to large bowl. Using a 1 5/8" scoop, form Falafel. I also use my hands to lightly press the balls together. The full recipe yields 36 Falafel.
  • Add oil to large skillet, about 1/3" up the side of the skillet, and heat to 365°. Carefully add Falafel to oil. Make sure to not crowd the pan, or they won't brown properly. 
  • Cook for about 3 minutes per side, until golden brown. Transfer to paper towels to drain, and immediately sprinkle with salt

Notes

Soak Dry Chickpeas for 24 hours in a large bowl of cold water, and the chickpeas will triple in size. Check chickpeas after 12 hours, as you may need to add more water
Use whole Cumin Seeds and Coriander Seeds. Toast the seeds in a dry skillet, and then grind them in a Spice Grinder before adding to the food processor
I use a Food Processor to mix all of the ingredients together. If you're making the full recipe, you will need to grind the mixture in 2 batches
The mixture needs to be a fine grind, or the Falafel will not stay together. I run the food processor for 30-60 seconds
Use a cookie scoop to form the Falafel, so they're all the same size. I use a 1 5/8" Cookie Scoop, and get 36 Falafel with this recipe

Nutrition

Calories: 42kcal | Carbohydrates: 7g | Protein: 2g | Sodium: 132mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.4% | Vitamin C: 0.9% | Calcium: 1.5% | Iron: 4.4%