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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Course: Appetizer, Dinner, Lunch, Main, Main Course, Side Dish

Cuisine: Mediterranean

Keyword: raw vegan falafel

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: 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.

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Nutrition