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.
Easy FalafelEasy Falafel
– Full recipe http://bit.ly/2byoZHnPosted by So Vegan on Tuesday, 23 August 2016
Easy Falafel
| Servings: 20 falafels |
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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
Ingredients
For the falafels:
Other:
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Instructions
- 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.
- 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.
- Remove roughly a tablespoon of the mix and roll into a ball shape. Repeat until all the mix is used up.
- 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.
- 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.
44 comments
looks amazing 🙂 can you please reveal what food processor you’re using at your kitchen?
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)
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.
I’ve used cooked chickpeas with great results. Especially when I need to make a quick dinner.
Aren’t soaked chick peas disastrous for couples ? or close friends, or open-space collaborators ?
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).
and your meant to add half a teaspoon of bicarb soda too!
Hi there Nice recipy. Can you tell me how many calories it is alltogether?
Thanks
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?
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).
Hi just wondering if coriander is the same as cilantro? Thanks!
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.
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.
Coriander is same as cilantro, Americans say cilantro whereas here in Europe we say coriander for the leaves
Yes it’s the same herb.
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!
What do you use in place of tinned chick peas?
Dry chickpeas can also be used but it involves soaking them overnight. Roxy (So Vegan)
Is it possible to leave out the sun-dried tomatoes? Or are they necessary?
Of course, you can leave out the sun-dried tomatoes 🙂 Roxy (So Vegan)
Would you please translate the recipe?
Hey Marlene! Try google translate https://translate.google.co.uk/ Good luck. Roxy (So Vegan) x
Add some cumin and hing to reduce flatulence
What is hing??
Asafoetida
Made these for dinner tonight the were amazing, I did add a fresh chilli and some cumin.
Sounds yummy. Thanks for reaching out 🙂 Roxy (So Vegan) x
Can i freeze these and if so best to freeze before/after cooking?
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)
Thank you – will give them a go as would like to up the quanity and batch cook! I’ll keep you posted x x
Hi Roxy , must try looks so yummy.
I am using the Kenwood mixer.
Cool! Let us know how it goes 🙂 xx Roxy (So Vegan)
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 🙂
What pan are you using for frying? It looks nice. Thanks!
Looks like Tfal
Where did you get that beautifully textured frying pan? What make, model, manufacturer please?
Great recipe, easy and quick AND good… all my friends say they are the best falafels they’ve ever eaten! Thank you very much!
Hi Isabelle, that’s fantastic to hear. So glad you and your friends are enjoying the recipe. Roxy (So Vegan)
just made this for Purim party tonight! i baked them! oh yummmmmm! thank you!
Hey Melanie, hope you had a great party! Thank you! Roxy (So Vegan)
What do you have spread on the pits under the falafels?
Hey Laurie, we spread hummus. Many thanks, Roxy (So Vegan)
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!
Hi Roxy and Ben!
Hope your well.
I made these yesterday and they turned out a really wet. And wouldn’t hold together on the frying pan. I did drain as much of the liquid from the Chickpeas and Sundried tomatoes but they were like mush. I was thinking my oil maybe wasnt hot enough? Or i overmixed the mixture?
What size frying pan do you use also?
Any ideas to help as to why they may have failed would be great as i would love to try and make them again!
Ps. I love your recipes and have all your books and cook with them all the time! Thanks for being such good inspiration <3
Many thanks,
Leila