So…WOW! Can’t wait to try these out. They turned out crispy and look perfect! Honestly, you’ve just made my day. Except falafels are specifically a Middle-Eastern food. thank you. Followed the recipe, my oil is hot, I’m doing them 3 min on each side but by the time i flip them they have just disintegrated into the oil… any ideas? I used the oat flour to bind them as the recipe suggested. Mmmm, these look so delicious!! Hope that helps! Reheat in a 375 degree F (190 C) oven until warmed through. These look amazing! My mom made it all the time when I was a kid, but I didn’t really get into eating it until I was a little older and now it is one of my favorite meals! I did add a flax egg to help bind it, but I forgot the lemon juice and didn’t grind the mixture up all the way. What could I be doing wrong? Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I would decrease the amount of lemon juice. It’s not wrong to call them Mediterranean, but usually food called this way is attributed to Greek and Italian cuisine. Add parsley, garlic, lemon juice, cumin, salt, and pepper to a food processor and mix to combine. Sodium 1,680g. Hi, can I get a food processor recommendation? Baked instead of fried, smoky flavor, and entirely vegan and gluten-free! Enjoy getting to know your new neighborhood more :). It crumbled a little and was wondering what I can do to have firmer patties next time, nonetheless absolutely delishious. Anyway, both varieties held together great and were very tasty! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Chickpeas don’t fair well with me. My trick to get the same texture: for every can of chickpeas I use (2 are needed for the whole recipe) I boil them with half a teaspoon of baking soda for about 20 minutes and then drain in a fine mesh strainer. The Best Falafel Recipe. All eaters are welcome. I’ve been wanting to try making my own Falafel for a while and this was the perfect recipe. My absolute favorite – veggie burger meets falafel! love your recipes, and photos! Hi Deanna, sorry to hear they were too salty! :-), To my knowledge they are commonly ascribed to the Middle Eastern kitchen, but you are right, they could also be called Mediterranean with regard to their origin :). Yay! Glad we’re on the same page :) Will defiantly reference your recipe for inspiration when I make these in the next few days! The flavors pre-cooking were wonderful, but they completely fell apart with cooking, crumbling so much I ended up sprinkling it only a salad. Thank you! Chopping the parsley, onion, and garlic very fine instead of using a food processor seemed to do the trick just fine. Banh Mi Spring Rolls – Banh Mi-inspired spring rolls with crispy baked tofu, quick pickled veggies and an easy vinegar dipping sauce. Flavorful, healthy, and both vegan and gluten-free! Thanks Isadora! Yum, another great chickpea recipe, packing a protein punch with flavor ???? I went plant based 16 months ago, and am happy with the food and down 38 pounds. I’m all for the cultural appropriation and assimilation of food, it’s why we can enjoy pizza and sushi. We are so glad you enjoyed it! Not sure what adjustments I’d need to make for this to work. Thanks so so much. Thank you!! I thought I read the recipe wrong when it said 1.5 tsp of salt, and I second guessed it. I love your blog. I saw others had similar experiences. You make it easy! Seems silly, but I suddenly realized I could just try my hand at making them at home without the garlic. i know i’m late to this awesome post, but is there a substitute for the nuts? It was fate. This looks so good, I am soaking the garbanzo beans right now. It overpowers the other flavours. It mixed up beautifully in the Vitamix, now it’s in the fridge melding its flavors. These were amazing!!! How would you adjust the cooking time if I were to make them as more traditional falafel balls? Figured I’d try cooking them anyway. Thanks so much! I made them exactly as directed. I do it with other recipes all the time so I have no idea why I never thought to try making my own falafel! You’re a God-send :). Thanks! Good to know! Now a new favorite! Boyfriend’s first words after tasting the first one were “Mmmm…MMMMMMMMM!…..these are delicious!…mmmmm[insert more yummy noises]”. I hesitated but added an extra tablespoon or so of water to the dough at the very end and I don’t think it hurt. I love this recipe so much. I made the recipe as is, but had to add a little bit of water to get the dough to come together. Sometimes mint as well and green onions. OH my goodness. I can’t believe I’ve never thought of making falafel BURGERS?I can’t wait to try it out, thanks for the recipe! I also loved the simple but great Garlic Dill Sauce. Mar 13, 2016 - Easy Vegan Falafel, a food drink post from the blog Minimalist Baker on Bloglovin’ If you try them, let us know what you think! I read the “I made this” comments and made some adjustments as necessary being that I don’t have a food processor. Nope, it’s not me. Flavorful, healthy, and both vegan and gluten-free! The falafels were just a smidge drier than the pan fried but not enough to make a real difference. The taste was good, at least. We appreciate you!! Wow! I forgot to mention as a busy mama of three rolling out and baking/frying individual falafel is sometimes too much work. You have to have a light hand if you’re pan-frying them, because the true danger of crumbling comes in the flip. Now I make it for ever New Years Eve. My problem was that these would stay together. Five. Hi Ali! Flavorful, healthy, and both vegan and gluten-free! Good luck! Thanks. Super tast, easy and no need for all the oil of a regular falafel! What am I doing wrong? I used it and the mixture turned out to be more like a paste instead of the crumbly mixture I got when I’ve made your Easy Vegan Falafel recipe using my old food processor. I’ve never had any falafel or even chickpea burgers have this great texture and hold together this well. I did add some lemon juice (and a spoonful of nutritional yeast) to my tahini sauce (cause I like it best that way). Sorry to hear that, Sarah! Is it possible to use the liquid from the chickpeas as aqua faba when doing this quick cook method? This is excellent and easy! Awesome! (Follow instructions on how to freeze and reheat.). Ingredients. I was so excited for this recipe, but it turned out sooo bland! Aw, we’re so glad you are enjoying our recipes, Katherine! The flavor was great, although if you’ve had Middle Eastern falafels before, it wasn’t quite the same. We’ll include a note to adjust to taste. Can’t seem to find dry at any of my local stores! Hope this helps! Making these for dinner. I’m going to try this one instead. I enjoyed them and they were easy to make. But falafel are wonderful, even when flawed, after all, so experimenting is never a bad thing! It was delicious! I think my food processor might be kind of lame, it just doesn’t ground this stuff up fine enough on its own to stick together. I’ve made this following the instructions exactly, and with canned chickpeas and no food processor when I was in a bind. I made this yesterday for company and it was a huge hit! If so, please add that suggestion to the recipe! I made with tinned chickpeas and had no problem with them coming together. They tasted like good restaurant falafel. But now that I think about it, that’s the only Med. I put hummus, garlic aioli, falafel, lettuce, banana peppers, cucumbers and feta on my whole wheat wrap and it’s SO GOOD. Thanks for the suggestion, Jan. Absolutely amazing!!! How do you know if your oil is hot enough without a thermometer? Can I substitute all purpose flour for the nut meal? They’re lovely, thank you. ? I usually love minimalist baker recipes, but we almost couldn’t eat this one. I decided to put them in the skillet 1st, then in the oven to finish. Hi Rachael, we think larger discs would work! I would say OK, but preferable in the oven as they’re a little tender. One bite in and I was ruined. These were dreamy, crisp and sturdy. Oh well….This recipe sounds delicious. 180 Cal. Thanks for the great recipe! It was wonderful and I loved how easy that recipe was (and that I got to use up the swiss chard in my garden)! I feared that if I added more flour it would be too dry. Just made them and everyone ate them including kids :-) Let us know how it goes! It is pretty crumbly, even though I left them in the oven for 40 minutes. For a more traditional version of falafel, check out this recipe from Tori Avey, or this recipe from The Kat Chef. Thank you for sharing your talent, as I have been blessed through your site several times already. Mistakenly replied to the wrong comment. Reheat in a 375 degree F (190 C) oven until warmed through. My go-to has been the gomasio salad with falafel. Welcome! I fried in groundnut oil and they were crunchy on the outside and super soft in the middle. Still loved this!! My parsley liquified. I see you are now using soaked chickpeas for your falafels. I would check out this recipe, it freezes well and many people have had success with it. Amazing. Hello! We wouldn’t recommend freezing the batter! I made this last night for dinner and my family loved it. Please let me know what you think. I always use canned chickpeas because the dry ones are almost impossible to find near me. I really liked the taste and the structure, but I ‘m gonna cook/soak the chickies a little longer next time – they seemed a bit too raw and crunchy, also had a hard time processing them. The best falafel recipe crispy fried and baked options vegan amazing recipes easy oven baked falafel vegan peasy foo classic vegan falafel gluten free minimalist baker recipes crunchy falafel recipe super healthy kids Potentially a silly question – but would you recommend refrigerating/freezing the burgers before or after they’re cooked? Thanks Dana!!! They fell apart after frying and they fell apart after baking. Serve on pita, greens, or a salad! I just made the Falafel for the first time last night. I varied a little. We have only tried baking ones that had already been pan-fried and frozen. Still super flavorful! Honestly, better than the regular falafel I’m used to. Apr 20, 2016 - Simple 7-ingredient falafel burgers! Yes you can, you may need to do it in batches though! I made 19 little patties, and felt full from eating 7 in 3 lettuce wraps with kale. Hmm, if not vegan, you could try adding an egg for more binding. It’s b/c of the impassive use of this terminology, people have mistakenly attributed hummus, stuffed grape leaves, halloumi, kebobs, gyros, garlic sauce, baklava, pita bread, moussaka, etc to non-Arab countries. :) I do have to adapt some recipes since I live in Costa Rica and some specific food items are not available or very difficult to find. I made it and it was wonderful. Baked Herbed Falafel - How about making home made baked falafel for your next Super Bowl party, get together or just something new for your Meatless Monday dinner. My mistake tho! Like someone else said below, the chickpeas felt a little hard after boiling for a minute, so just to be safe, I boiled for another minute. I tried this today with the Garlic Dill Sauce and can I just say it was magnificent. I really like the seasoning and flavour of the falafel, but unfortunately found the texture to be very crumbly, and falling apart when I tried to flip in the pan. Sample a small bit and adjust spices/salt/herbs as needed. I used canned chicpeas, added one tsp of flour and would use way less salt next time. Food and Drinks . Swoon! I’ve made these twice – once pan fried & once deep fried and both times they were sensational. It’s super helpful for us and other readers. I was going to make these to bring to a family bbq tomorrow and was curious how they would do on the grill? Easily the best falafel I’ve ever made, and close to the best falafel I’ve ever had (which was in Paris—and I’ve lived in New York). Heat oven to 375 degrees F (190 C), and line a baking sheet with parchment paper. yum yum yum. Flavorful, healthy, and both vegan and gluten-free! I also Ada pinch of cayenne from but if heat. They were absolutely delicious. A faster, easy way to make falafel the traditional way! Hello, I really enjoy the recipes on your blog. After some research on the net, I took this recipe made it from dried soaked chickpeas, 25% of the chickpeas I left raw, the rest I boiled and followed the rest of the recipe, excellent garlicky taste, and nice texture. It was just like you said. Thanks for sharing it! Need help? I’m sure I had something in mind when I bought it…..maybe chickpea flat bread. Thanks so much for sharing! This was my first falafel experience, it was yummy and super easy to make! Layer burgers with parchment paper in an airtight container, you can reheat them in the microwave. Absolutely delicious! I only tried baking ones that had already been pan-fried and frozen. :). Know this is a super healthy dinner but still can’t believe how low calorie this is. I also might use canned garbanzos next time if I BAKE them, as suggested by another reviewer because they were quite dry. Then drain and lightly rinse and dry thoroughly (method from, In the meantime, add parsley, onion, and garlic to a. Perfect to make a big batch and eat for lunches! That should work! Thank you for creating this recipe and sharing it with us. Good luck! Xo. They have such great flavor, but do you have any suggestions to making them less crumbly? If you decide that you’d prefer to bake falafel, I would actually suggest using a different recipe with already cooked chickpeas–the uncooked chickpea method, while authentic, does not yield very moist falafel when they’re baked, in my experience. i cant wait to try this pan fried version. Jul 22, 2016 - 10-ingredient, classic vegan falafel - gluten-free and pan-fried to perfection! Think I’ll give it another go. Proof: 1 – 2 – 3 – 4. Thank you for the recipe! Reheat in a 375 degree F (190 C) oven until warmed through. Jul 12, 2015 - Easy, 10-ingredient vegan falafel made with canned chickpeas, parsley, cumin, and garlic. We’re so glad you and your family enjoy them, Brooke! Paul. “These taste wonderful but they TOTALLY fell apart on me in the baking step (I didn’t pre-fry: didn’t want the extra splatter in the kitchen and was going for the healthier option), as I went to flip them over after 20 minutes in. SO GOOD! Thanks for another great recipe! so I’ll be leaving that out. So super easy and delicious. :), I like that you’re a Falafel nut, because falafel are awesome! Your recipe looks easy to make and sounds delicious! Set aside. Sample a small bit and adjust spices/salt/herbs as needed. Thanks lady. I made this recipe and 7 cloves of garlic was way too much. Now I have no reason to go out for one anymore. 35 %17 gCarbs. I’m all for the cultural appropriation and assimilation of food, it’s why we can enjoy pizza and sushi. They were stuck to the foil, which I had not oiled prior to placing the patties on it. Will make these falafels once a week from now on :), Are the chickpeas cooked or left raw after soaking. Plus I am interested in trying this chickpea cooking method out. Serve warm wrapped in a pita or chard bun and desired sauces / toppings. Thank you so much. We’ll modify the language to make that clear. Thanks for a great recipe. I have chickpea flour to use up….. Is there a way to use that for falafel? Let us know if you give it a try! Baked instead of fried, smoky flavor, and entirely vegan and gluten-free! Notify me of followup comments via e-mail. my multi-speed vitamix couldn’t do it. Thanks so much for sharing! A simple, flavorful approach to restaurant-quality falafel! I have always wanted to make falafel, and now I have a good recipe! Serve warm with garlic-dill … I placed them on a bed of spinach and topped with my spicy black bean hummus, garlic sauce, tzieke sauce, tomatoes and scallions. Hi Dharma, we’d recommend this recipe instead: https://minimalistbaker.com/easy-vegan-falafel/. Preheat oven to 375 degrees F (in the meantime. We’ve only tried baking ones that had already been pan-fried and frozen. Alternatively, serve atop a salad and use the garlic sauce as a dressing. Thanks so much for the lovely review, Sandra. I followed the recipe exactly and had the falafels with the tahini sauce in the recipe (to which I added a bit of lemon, fresh garlic and pepper). you can never have too many falafel..i made a batch last week and enjoyed them with pizza (crumbled as topping) and with salad. I had followed two other recipes before coming across this one. Thanks so much! Recipe from minimalistbaker.com. Any suggestions? Need help? :). Do you think over processing could have made them rubbery? Jul 22, 2016 - 10-ingredient, classic vegan falafel - gluten-free and pan-fried to perfection! They weren’t as good as the fresh ones, but still good. Smoky Thank you for sharing this recipe, Absolutely loved this recipe. As for sauces, hummus makes a lovely touch! Couldn’t have been easier and they were oh-so-good! Including a 10 Minute version! I served the falafel on a bed of greens with a choice of tahini sauce or dill yogurt sauce and fresh pita bread. Thank you :). I love the idea of using collard as a bun! Hmm! I do think using dry beans vs. canned made a big difference. Cholesterol 300g --/ 300g left. I ate at Wolf & Bear when I was recently in Portland; does this recipe taste like their recipe? I seared the outside first then baked for 30min, may bake longer next time. The Mediterranean encompasses the Levant, as well as European countries. The answer is five. One place I’m loving is Wolf and Bear, which serves up vegetarian and vegan Middle Eastern food with lots of gluten-free options. Will definitely try again with that step added in. I made this and need some help. I ground 1/2 cup of almonds in the food processor. Just substituting the typical 1 1/4 cups worth that come in a can with equal amounts of soaked chickpeas? The primary differences between this recipe and my previous attempts are that I start with dry chickpeas, and instead of baking, they’re pan-fried – two improvements I believe make all the difference. We are so glad you enjoy these! Five. Now that I’ve had this falafel a few times, I’ve studied its flavors and texture and was convinced it was time to up my falafel game. I have made falafel so many times and its always been good, but nothing fantastic. It only took 1 minute to mix everything throughly. I also bought fresh parsley before I made this last night because I wanted to make sure that I wasn’t going to mess this up again! Is there a specific reason or any expected difference in outcome if the canned one is used? Otherwise, I LOVED these. Another quick question – Could I use all-purpose flour for this? falafel and hummus have my heart. I’d rather make a large batch but I felt like the spices probably shouldn’t be doubled. Falafel is one of my very favorite foods and it’s so wonderful to know how to make it right. Hi Lindsay, so glad to hear everyone enjoyed it! I always put in a lot of fresh coriander as well (cilantro to the US). I have, but this recipe in particular works with dried beans better. I love hummus and falafel. Cant wait for leftovers tomorrow on top of a salad with hummus, You are my go-to for everything because i know anything i try from here, will work! Thank you for this recipe. Thanks for sharing! It was easy, especially the dried bean cooking method, delicious and tasted amazing. I serve them with baba ganoush, tahini sauce and sliced radishes. Why must u bake these garbonzo bean burgers so long when the beans are already cooked? I have the batter in the fridge and plan to make this after work today so hoping that maybe the flavors melding together overnight will change the taste! And what quantity? I’m only upset I didn’t make more! These are super simple and would be a great “next step” in Mediterranean food. Simple, flavorful, and perfect with pita, greens, or atop a salad! Suggestions? They turn out firm and slightly moist on the inside, but not uncooked. Good luck! I often do that to customize recipes to my preferences. It’s super helpful to us and other readers :D. I have not made this yet but saw another similar recipe with oat flour added. The origin of falafel is an ongoing and heated debate. A faster, easy way to make falafel the traditional way! I did not have any trouble keeping the burgers together. I went ahead and made these yesterday afternoon and I am so happy to report they turned out great! But that all changed one day after work when she convinced me to join her for lunch. Yayaya! Simple Vegan Falafel | Minimalist Baker … xo. Serve on pita, greens, or a salad! Can these be made into larger discs for burger patties? I skipped the skillet part and did not add any oil during the process, but they still came out perfect. Gotta love ’em ;) Also awesome! These sound great! Any suggestions on what to do for next time are appreciated! Let us know if you try it! I dream about them at night these days, I think they will become my new date food after this. Oh no! We are so glad you enjoyed this recipe, Anita! This was the first time I’d made successful falafels! Thanks for pointing that out! Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. I may be able to sneak some chickpea flour in after all…. I cheated and tasted one while the rest was still cooking and I have to admit, it was very difficult not to eat the whole batch at once right there at the stove. We don’t think it would hold together well. I’ve been craving falafel lately and wanted to give homemade falafel a try! If it’s possible, how many cups would I need? They aren’t as good, but yes it works! 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