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Easy Falafel

by Roxy, So Vegan August 23, 2016April 17, 2017
August 23, 2016April 17, 2017
Easy Falafel

This easy falafel recipe is a regular feature in our household. Once you’ve mastered the basic ingredients to a falafel, you can experiment like we have with new flavours. We’ve gone for sun-dried tomatoes, parsley and coriander to give the balls a burst of fresh flavour, mixed with the intensity of the tomatoes. Granted, this might not be strictly traditional but vegan food is all about having fun!

Makes 20 falafels.

East Vegan Falafel

Easy FalafelEasy Falafel
– Full recipe http://bit.ly/2byoZHn

Posted by So Vegan on Tuesday, 23 August 2016

Easy Falafel
Easy Vegan Falafel
Servings: 20 falafels
Ingredients
For the falafels:
  • 2x 400g tins of chickpeas
  • 1 cup coriander leaves
  • 1 cup parsley leaves
  • 1/2 tsp each salt, pepper and paprika
  • 2 garlic cloves
  • 1 small onion
  • 1/4 cup breadcrumbs
  • 8 sun-dried tomatoes
Other:
  • 1/2 cup olive oil for frying
Servings: 20 falafels
Ingredients
For the falafels:
  • 2x 400g tins of chickpeas
  • 1 cup coriander leaves
  • 1 cup parsley leaves
  • 1/2 tsp each salt, pepper and paprika
  • 2 garlic cloves
  • 1 small onion
  • 1/4 cup breadcrumbs
  • 8 sun-dried tomatoes
Other:
  • 1/2 cup olive oil for frying
Easy Vegan Falafel
Instructions
  1. Prepare ingredients by draining the chickpeas, sun-dried tomatoes and roughly chopping the onion and garlic. It's important you remove as much excess water from the chickpeas as possible.
  2. Place all the falafel ingredients into a food processor and process until everything is roughly combined and easy to handle. Make sure you don't process the mixture for too long, otherwise the falafel will fall apart when it's frying.
  3. Remove roughly a tablespoon of the mix and roll into a ball shape. Repeat until all the mix is used up.
  4. Heat oil to a high temperature in a frying pan, then add all the balls and fry for 3 minutes on each side or until evenly golden brown.
  5. Serving suggestion: Serve on a small pitta bread with hummus, lettuce leaves, sliced tomato, sliced red cabbage and drizzle with a tahini dressing.

Simple tahini dressing recipe:

3 tablespoons lemon juice
2 tablespoons water
2 tablespoons tahini paste
Pinch of salt and pepper

Mix ingredients together well and serve.

So Vegan in 5
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43 comments

Zuza August 23, 2016 - 3:16 pm

looks amazing 🙂 can you please reveal what food processor you’re using at your kitchen?

Reply
Roxy September 21, 2016 - 6:16 pm

It’s not fancy at all! We’re researching food processors at the moment so we will get back to you once we have found ‘the one’! Thanks! Roxy (So Vegan)

Reply
Mathias Eilenberg August 23, 2016 - 5:12 pm

Do you use tins with boiled chick peas? Because that would be the recipe for distastrous falafels.

You should add to your recipe that it’s very important that the chick peas are soaked, but not cooked. I can’t remember how many times I’ve seen people fail to make falafels, simply because the recipies didn’t say that cooked chick peas are a big no go.

Reply
A. True August 23, 2016 - 5:59 pm

I’ve used cooked chickpeas with great results. Especially when I need to make a quick dinner.

Reply
AlphaOMG August 24, 2016 - 11:22 am

Aren’t soaked chick peas disastrous for couples ? or close friends, or open-space collaborators ?

Reply
Roxy August 24, 2016 - 10:23 pm

Hi Mathias. Yes, we use cooked chickpeas in tins. As long as you rinse and drain the chickpeas to remove as much excess water as possible, then the falafels will turn out great. Thanks, Roxy (So Vegan).

Reply
claudia December 7, 2016 - 2:28 pm

and your meant to add half a teaspoon of bicarb soda too!

Reply
Aafke Dijkstra August 24, 2016 - 7:56 am

Hi there Nice recipy. Can you tell me how many calories it is alltogether?
Thanks

Reply
Cam August 24, 2016 - 8:15 pm

I try to stay away from fried food like this but it looks so good and I, for once, have all of the ingredients. Can I get temps and cook time to bake them?

Reply
Roxy August 24, 2016 - 10:19 pm

Hi Cam! You can definitely try baking the falafel. They will be a little dry compared to frying, but it’s worth a go. I’m afraid we can’t recommend a temperature or time because we always fry out falafel! Roxy (So Vegan).

Reply
Becky August 25, 2016 - 3:33 am

Hi just wondering if coriander is the same as cilantro? Thanks!

Reply
Nayda August 25, 2016 - 5:29 am

Coriander is the seed of the cilantro plant. I think the recipe should probably read cilantro leaves…but that might be a tad to much. I would just put in a handful initially, and then adjust to taste. Anyway, that’s my take on the recipe. Coriander seeds are very hard.

Reply
Christine August 25, 2016 - 9:29 am

Hi, I buy both the seeds and the leaves, fresh and dried. I presume this recipe means leaves
Can’t wait to try it, sounds great.

Reply
Monika March 30, 2017 - 10:28 pm

Coriander is same as cilantro, Americans say cilantro whereas here in Europe we say coriander for the leaves

Reply
Christine August 25, 2016 - 9:24 am

Yes it’s the same herb.

Reply
ret erert August 30, 2016 - 8:52 am

For the sake of all things holy, please don’t use tinned chickpeas to make your falafel. You haven’t enjoyed an acutal falafel if you are using soggy tinned chickpeas!

Reply
Deana Carfrae September 7, 2016 - 5:58 am

What do you use in place of tinned chick peas?

Reply
Roxy September 21, 2016 - 6:19 pm

Dry chickpeas can also be used but it involves soaking them overnight. Roxy (So Vegan)

Reply
Jenna August 31, 2016 - 10:47 pm

Is it possible to leave out the sun-dried tomatoes? Or are they necessary?

Reply
Roxy September 21, 2016 - 6:17 pm

Of course, you can leave out the sun-dried tomatoes 🙂 Roxy (So Vegan)

Reply
marlene September 8, 2016 - 12:50 am

Would you please translate the recipe?

Reply
Roxy September 21, 2016 - 6:20 pm

Hey Marlene! Try google translate https://translate.google.co.uk/ Good luck. Roxy (So Vegan) x

Reply
Jayce September 9, 2016 - 10:25 pm

Add some cumin and hing to reduce flatulence

Reply
Drea Marek October 19, 2016 - 4:08 am

What is hing??

Reply
Yolanda March 27, 2017 - 8:38 pm

Asafoetida

Reply
Christine Whitfield October 12, 2016 - 8:43 am

Made these for dinner tonight the were amazing, I did add a fresh chilli and some cumin.

Reply
Roxy October 12, 2016 - 8:44 am

Sounds yummy. Thanks for reaching out 🙂 Roxy (So Vegan) x

Reply
Kim October 16, 2016 - 4:15 pm

Can i freeze these and if so best to freeze before/after cooking?

Reply
Roxy November 11, 2016 - 10:40 am

Hi Kim, we haven’t tried freezing as they always get eaten immediately in our household but I think it should work just fine. You could try freezing the pre-cooked balls or freeze them after frying. To reheat try popping them in the oven. Let us know how it goes 🙂 Roxy (So Vegan)

Reply
Kim November 15, 2016 - 12:33 pm

Thank you – will give them a go as would like to up the quanity and batch cook! I’ll keep you posted x x

Reply
May October 29, 2016 - 8:20 pm

Hi Roxy , must try looks so yummy.
I am using the Kenwood mixer.

Reply
Roxy November 11, 2016 - 10:49 am

Cool! Let us know how it goes 🙂 xx Roxy (So Vegan)

Reply
Myriam November 17, 2016 - 11:38 am

One question: did you use the sun-dried tomates directly or did you soak them the night before? I’ve always read they have to be soaked in water at least overnight before eating them, but again you said ingredients have to be as drained as possible and it confused me. Thanks a lot 🙂

Reply
Barbara January 8, 2017 - 10:20 pm

What pan are you using for frying? It looks nice. Thanks!

Reply
Karen March 6, 2017 - 12:53 pm

Looks like Tfal

Reply
Wonderlane January 12, 2017 - 2:46 am

Where did you get that beautifully textured frying pan? What make, model, manufacturer please?

Reply
isabelle February 7, 2017 - 1:46 pm

Great recipe, easy and quick AND good… all my friends say they are the best falafels they’ve ever eaten! Thank you very much!

Reply
Roxy February 8, 2017 - 2:13 pm

Hi Isabelle, that’s fantastic to hear. So glad you and your friends are enjoying the recipe. Roxy (So Vegan)

Reply
Melaine March 12, 2017 - 8:44 pm

just made this for Purim party tonight! i baked them! oh yummmmmm! thank you!

Reply
Roxy March 17, 2017 - 1:48 pm

Hey Melanie, hope you had a great party! Thank you! Roxy (So Vegan)

Reply
Laurie March 27, 2017 - 8:42 pm

What do you have spread on the pits under the falafels?

Reply
Roxy March 28, 2017 - 9:47 am

Hey Laurie, we spread hummus. Many thanks, Roxy (So Vegan)

Reply
Paula Dean Settles October 29, 2017 - 8:50 am

Going to make these today for the football game. I’m out of parsley so I’ll sub fresh baby spinach. Also I use canned chick peas so I’ll use my salad spinner to aid moisture removal. I like the idea of cumin so I’ll add just a pinch. I’m very excited!

Reply

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