Healthy Vegan Falafel
Healthy baked-not-fried vegan falafel packed with fresh parsley, chickpeas and warm spices. Crisp outside, tender inside, and ready in about 35 minutes.
Ingredients
- 800 g chickpeas boiled, canned. You can use dry too, but if you want these chickpea patties ready in 25 minutes, use canned chickpeas. If you use dry chickpeas, soak them overnight first.
- 2 Tbsp psyllium husks or ground flax seeds
- 1 cup parsley chopped
- 1 carrot grated
- 1 onion diced
- 6 cloves garlic mashed
- 4 Tbsp chickpea flour or any other type of flour
- 1 tsp sweet paprika
- ½ tsp ground cumin
- salt and pepper to taste
- 2 Tbsp tahini
- Tbsp oil 3-4 Tbsp, for frying
Instructions
- Add the boiled chickpeas to the food processor and blend well until they have a paste-like consistency.
- Transfer to a large bowl and mix in all the other ingredients, except the oil.
- Heat some oil in a non-stick frying pan.
- Shape the patties, using about 1 Tbsp of mixture per patty.
- Fry them for 2 minutes on each side.
- Place the falafel on a plate lined with a paper towel to absorb any excess oil.
- Serve!
Video
Notes
Store leftover falafel in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Serve in pita with hummus, tahini sauce and a fresh salad.