Hi, I’m Kawn from Kidsfooduniverse and I’m so happy to be back this month with an amazing vegan falafel recipe. Whoever said vegan food is boring has obviously never seen or tasted this amazing recipe. Believe it or not Falafel actually originated in Egypt ! And if it’s good enough to build pyramids on then it’s good enough for your dinner table too. With the humble chick pea as it’s main ingredient there is no shortage of protein in this filling meal especially when you top it with veggies in a warm pita bread.
This super easy yet delicious recipe is a big family favorite all around the world and I hope you become as obsessed about the homemade version as I am .
Its so easy to prepare and is simply a matter of mixing the ingredients together in a food processor, forming the patties and then frying or baking them. My toddler son eats these even during his fussy moments and I couldn’t recommend them highly enough as a healthy finger food .
It can be served on its own, stuffed into pita bread with salad or accompanied by homemade tabbouleh . It’s one of those recipes that lends itself to all sorts of variations so it’s really just down to your imagination.
Be sure to blend a big batch of the pastry and freeze (without the spices though, that you add after defrosting) and defrost when required . Or you can even fry the patties and freeze for later , either way it’s a winning dish to add to your growing list of family favorites.
We at home love to add a creme fraiche dressing to the stuffed falafel pita bread, but you can also enjoy these with seasoned plain yogurt. whether you eat them on their own or with bread, they are so yummy and a guilt-free meal knowing exactly what is in it.
I hope you will add this delicious recipe to your family meal plans and enjoy it as much as we have!
2 cups of chickpeas soaked in water overnight
1 tbsp lemon
2 - 3 handful of fresh parsley
1 handful of fresh coriander (optional)
2 minced garlic cloves
1 tsp cumin
1 tsp baking soda
4 tbsp olive oil
1/2 - 1 tbsp of salt
Organic rapeseed / canola oil to fry the falafel in
*You can add more or less spices
I actually found a spice mix called falafel spices in my local bazar, that's a great option to add to the recipe if you find that!
Drain and wash the uncooked chickpeas thoroughly and blend it well in a food processor with the rest of the ingredients until it turns into a coarse pastry. The texture of the chickpea mixture should be firm enough to easily hold its shape.
You don't need to cook the chickpeas, that happens during the frying or baking process in the last step of the recipe.
Form the falafel into small balls or flat mini burgers it's up to you. Just don't make it too thick in order for it to cook properly in the middle.
Heat the oil in a small or medium sized sauce pan and fry them until the surface becomes crispy (around 5 min). You can also bake the falafels for a healthier option.
For a baking option - preheat the oven to 375 F while in the meantime you just place the falafels on a baking sheet, butter the falafels with some olive oil on both sides. Bake it for a total of 30-40 minutes, flipping once at the halfway through the cooking process. the longer you bake them the firmer they'll become.
If the mixture becomes too loose add some breadcrumbs or wheat flour to the pastry. If the mixture becomes too firm add more olive oil.
Note: You cannot substitute the chickpeas with canned chickpeas. It doesn't work and usually results in a very sloppy pastry.