Looking for a nourishing meal that aligns with your fasting season? This Raw Vegan Falafel recipe offers a protein-packed dish that supports prayerful reflection and humble eating, helping you draw closer to God.
😋 Why You Will Love This Recipe
Christian Orthodox who are fasting will love this falafel recipe because it offers a wholesome balance of proteins, vitamins, and fiber from garbanzo beans (chickpeas) and fresh herbs—perfect for staying energized throughout the day. Plus, picky eaters in the family often enjoy the crispy outside (or chewy if you opt for the dehydrated version!) and soft, flavorful inside. It’s an amazing recipe that can be served in different ways: wrap it in a collard leaf or pita bread, top it on a bed of greens, or pair it with your favorite sauces like tahini sauce or lemon tahini dressing.
🍒 Ingredients
1 - Key Ingredients
Below are the key components of our delicious falafel mixture. Do not change the quantities if you want that classic “restaurant falafel” taste. These measurements ensure your falafel balls (1) come out perfectly every time.
- 2 cups dried chickpeas (garbanzo beans), rinsed and picked over
- 8 scallions (light and dark green parts), coarsely chopped
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh cilantro leaves
- 4 cloves garlic, coarsely chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- Vegetable oil, for frying (if you plan to cook them instead of going fully raw)
Optional Add-Ons for a Raw Twist
- 2 tablespoons sunflower seeds or sesame seeds (ground) for extra texture
- A squeeze of lemon juice (about 2 tablespoons or ¼ cup juice if you love tang)
- 1 tablespoon ground flax seeds (helps bind if you’re going the raw recipe route)
2 - Variations
Even during fasting seasons, there are different ways to enjoy these falafel:
- Fully Raw Vegan Falafel:
- Replace dried chickpeas with sprouted chickpeas (soak them for 6-8 hours, then drain and sprout for another 1-2 days).
- Instead of frying, form the falafel balls and place them on a dehydrator tray. Dehydrate at about 115°F for 6-8 hours or until they reach your desired texture. This keeps the falafel raw while giving it a firmer bite.
- Flavored Falafel:
- Add a pinch of red onion or extra fresh herbs like dill or basil for a unique twist.
- Incorporate a tablespoon of vacuum-blended bean hummus into the mixture for a creamier texture (still fast-friendly and vegan).
- Kid-Friendly Veggie Boost:
- Add finely chopped carrots or spinach into the falafel mixture to sneak in extra nutrients for little ones.
All these variations stay within Orthodox fasting rules (vegan-friendly), helping you stay focused on your spiritual journey.
🔪 Instructions
1 - Step by Step Instructions
Soak the Chickpeas
Place the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours (or use the quick-soak method mentioned below).
Prepare the Mixture
- Drain the chickpeas and transfer them to a food processor fitted with the steel blade.
- Add scallions, fresh parsley, cilantro, garlic, salt, black pepper, cumin, and cinnamon.
- Process until the chickpeas form a cohesive falafel mixture, scraping down the sides as necessary.
- The mixture should bind well. If it’s too crumbly, process longer or add a bit of lemon juice.
Form the Falafel
- Scoop heaping tablespoonfuls and shape into small patties about ½ inch thick and 1½ inches wide.
- If mixture sticks to your hands, moisten them slightly with water.
Cook (or Dehydrate) the Falafel
- For a traditional cooked version: Heat ¼ inch of oil in a nonstick sauté pan over medium heat. Once shimmering, add the falafel and fry for about 4 to 5 minutes, flipping once until golden all around.
- For a raw falafel version: Arrange the formed falafel on a dehydrator tray. Dehydrate at 115°F for about 6-8 hours, or until they reach your preferred texture.
Serve Warm or at Room Temperature
- Plate your delicious falafel with a side salad, collard greens, mango chutney, or tahini sauce.
2 - Cooking Tips & Serving Suggestions
- Top Tips: Ensure your chickpeas are well-soaked or sprouted; under-soaked beans can lead to a gritty texture.
- Test One First: Cook a single patty first to see if it holds its shape and check the flavor. Adjust seasoning if needed.
- Favorite Sauces: Pair with lemon tahini dressing, bean hummus, or a mango chutney for next-level flavor.
- Make It a Wrap: Wrap your raw vegan falafel in a collard leaf or pita bread. Add crunchy red onion, fresh herbs, or a dollop of hummus.
🌡 Storage Instructions
1 - Making A Batch For Later
- Prepare Extra Mixture: Double the recipe and store half the falafel mixture in an airtight container for the next day.
- Keep Ingredients Separate: If adding high-moisture veggies (like carrots or red onion), store them separately to prevent sogginess.
- Freeze: For a fully prepped raw falafel, form the patties, then place them on a parchment-lined tray. Freeze until solid, transfer to a freezer-safe bag or container. This trick helps keep them from sticking together.
2 - Storing Leftovers
- Refrigerator: You can store cooked (or dehydrated) falafel in the fridge for up to 7 days.
- Freezer: Store leftovers for up to three months. Separate layers with parchment paper to prevent sticking.
- Extend Shelf Life: Seal them in airtight containers or use vacuum blenders (if you have them) to minimize air contact.
3 - How to Reheat?
- Thaw: Move frozen falafel to the fridge overnight.
- Oven Method: Preheat the oven to 325°F, arrange falafel on a baking sheet, and heat for 10-15 minutes or until warmed through. This helps them stay moist without drying out.
- Raw Version: If you dehydrated them, you can warm them up briefly (about 20 minutes) in the dehydrator to maintain a raw-friendly temperature below 118°F.
🍽 Side Dishes
- Crisp Side Salad
- Toss fresh greens, cucumbers, tomatoes, and red onion with lemon juice or lemon tahini for an easy recipe that pairs nicely with falafel.
- Fluffy Pita Bread or Collard Leaf Wraps
- For those not strictly raw, pita bread is a classic. If you’re sticking to a raw food diet or a new year’s resolution to eat lighter, use collard greens as a wrap.
- Bean Hummus & Veggie Platter
- A simple but satisfying combo of bean hummus, sliced veggies, and falafel for dipping—perfect for a shared family meal.
📝 Recipe Card
Vegan Falafel
Christian Orthodox who are fasting will love this falafel recipe because it offers a wholesome balance of proteins, vitamins, and fiber from garbanzo beans (chickpeas) and fresh herbs—perfect for staying energized throughout the day. Plus, picky eaters in the family often enjoy the crispy outside (or chewy if you opt for the dehydrated version!) and soft, flavorful inside. It’s an amazing recipe that can be served in different ways: wrap it in a collard leaf or pita bread, top it on a bed of greens, or pair it with your favorite sauces like tahini sauce or lemon tahini dressing.
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Servings: 20 Falafels
Calories: 76kcal
Ingredients
- 2 cups dried chickpeas garbanzo beans, rinsed and picked over
- 8 scallions light and dark green parts, coarsely chopped
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh cilantro leaves
- 4 cloves garlic coarsely chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- Vegetable oil for frying
Instructions
Soak the Chickpeas
- Place the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours (or use the quick-soak method mentioned below).
- If you’re making a raw food recipe, consider sprouting your chickpeas after soaking for 6-8 hours.
Prepare the Mixture
- Drain the chickpeas and transfer them to a food processor fitted with the steel blade.
- Add scallions, fresh parsley, cilantro, garlic, salt, black pepper, cumin, and cinnamon.
- Process until the chickpeas form a cohesive falafel mixture, scraping down the sides as necessary.
- The mixture should bind well. If it’s too crumbly, process longer or add a bit of lemon juice.
Form the Falafel
- Scoop heaping tablespoonfuls and shape into small patties about ½ inch thick and 1½ inches wide.
- If mixture sticks to your hands, moisten them slightly with water.
Cook (or Dehydrate) the Falafel
- For a traditional cooked version: Heat ¼ inch of oil in a nonstick sauté pan over medium heat. Once shimmering, add the falafel and fry for about 4 to 5 minutes, flipping once until golden all around.
- For a raw falafel version: Arrange the formed falafel on a dehydrator tray. Dehydrate at 115°F for about 6-8 hours, or until they reach your preferred texture.
Serve Warm or at Room Temperature
- Plate your delicious falafel with a side salad, collard greens, mango chutney, or tahini sauce.
Video
Nutrition
Calories: 76kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 238mg | Potassium: 193mg | Fiber: 4g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
Enjoy this raw vegan falafel recipe (or the cooked variation) as a practical, fast-friendly, and flavorful way to observe Orthodox fasting seasons. May it nourish both body and soul, leaving plenty of room for prayer and reflection. Καλή όρεξη! (Enjoy your meal!)
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