April 8, 2025 Plume Ridge Bottle Shop

Vegan Falafel Recipe

There’s something magical about falafel, the crispy-on-the-outside, tender-on-the-inside chickpea fritters that are well known in Middle Eastern cuisine. Whether you're piling them into a warm pita, serving them over a bright tabbouleh salad, or dipping them into a creamy tahini sauce, falafel is one of those dishes that never disappoints.

Even better? Falafel is naturally vegan and protein-packed, and really easy to make.

What Is Falafel?

Falafel is a popular Middle Eastern street food made from ground chickpeas or fava beans (or a mix of both), combined with fresh herbs, onion, garlic, and spices. The mixture is shaped into small balls or patties and traditionally deep-fried until golden brown.

While you can find pre-made falafel mixes at the grocery store, nothing compares to the flavor and texture of freshly made, homemade falafel.

Ingredients

Here’s everything you’ll need to make perfect vegan falafel:

1 cup dried chickpeas (not canned!)
½ large onion, roughly chopped (about 1 cup)
4 garlic cloves, peeled
1 cup fresh parsley (lightly packed)
½ cup fresh cilantro (lightly packed)
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper (optional)
1½ tsp salt
½ tsp black pepper
1 tsp baking powder
4–6 tbsp all-purpose flour (or chickpea flour for gluten-free)
Neutral oil for frying (like vegetable or grapeseed)

Cooking Instructions

1. Soak Your Chickpeas

Start by soaking your dried chickpeas in a large bowl of water for at least 12 hours (overnight is perfect). They’ll double or even triple in size. This step is essential—canned chickpeas won’t work here, as they’re too soft and result in mushy falafel.

2. Blend the Mixture

Drain the soaked chickpeas well. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture resembles coarse sand—it should hold together when squeezed but not be a smooth paste.

Transfer to a bowl, mix in the baking powder and flour. Start with 4 tablespoons of flour and add more as needed until the mixture holds together.

3. Chill

Cover and refrigerate the mixture for 30–60 minutes. This helps it firm up and makes it easier to shape.

4. Shape the Falafel

Use a spoon or small cookie scoop to form balls or small patties. Aim for about 1 to 1½ inches in diameter.

5. Fry Until Golden

In a deep skillet or heavy-bottomed pot, heat oil to 350°F (175°C). Fry the falafel in batches, about 2–3 minutes per side, until deep golden brown. Don’t overcrowd the pan!

Remove with a slotted spoon and drain on a paper towel-lined plate.

Can You Bake or Air-Fry Falafel?

Yes! While frying gives the most authentic texture, you can absolutely bake or air-fry them for a lighter version.

To bake: Preheat oven to 375°F (190°C), brush the falafel with olive oil, and bake for about 25–30 minutes, flipping halfway through.

To air-fry: Preheat your air fryer to 375°F and cook falafel for 12–15 minutes, shaking halfway through, until crispy.

Serving Suggestions

Falafel is incredibly versatile. Here are a few ways to enjoy them!

In a pita with chopped lettuce, tomato, cucumber, and a drizzle of tahini sauce or hummus
As a salad topper over greens, grains, and roasted veggies
With dips like baba ghanoush, tzatziki (vegan versions exist!), or harissa. Or even guacamole!

Storage Tips

Leftover falafel can be stored in the fridge for up to 5 days or frozen for up to 2 months. Reheat in the oven or air fryer for best texture.

What to Sip with Falafel

Yes, wine and falafel can be friends! Falafel has bold herbaceous flavors and a crunchy texture, which pairs well with wines that are crisp, aromatic, and refreshing. Here are a few suggestions:

Sauvignon Blanc: Its zippy acidity and citrus notes complement the herbs and spices in falafel.
Dry Rosé: A Provence-style rosé offers subtle fruit and floral notes that won’t overpower the dish.
Assyrtiko (from Greece): With its mineral edge and brightness, it’s a fantastic match for Middle Eastern cuisine.
Sparkling Wine: A dry Cava or Brut Champagne can cut through the richness of fried falafel for a palate-cleansing effect.