The Best Easy Homemade Herb Falafel Recipe
Falafels are one of the best naturally vegan protein sources … and this might just be the best easy homemade falafel recipe you will ever find. It’s jam packed with delicious flavours, herby goodness all wrapped up in a golden crispy exterior. Yum is the only word I can think of and it doesn’t even begin to do it justice. These easy falafels are both vegan, vegetarian, soy free, nut free and gluten-free – they tick all the boxes effortlessly and with mouthwatering tastiness.
Falafels are amazing with salads, in wraps, pitas, sandwiches and pretty much anything else you can think of. And it’s a versatile meal that can be eaten as a healthy lunch or delicious dinner.
And did I mention that it’s a meal prep friendly recipe. You can make these delicious plant based protein patties in advance, so they are ready to cook when you are ready to eat. And they can be made grilled golden in oil or as a skinny oven baked meal. It doesn’t get much better or more versatile than these amazing homemade vegan gluten-free falafels.
What’s great about the best easy homemade herb falafel recipe:
- Well, if the name didn’t already convince you that these falafels are the best thing that has happened to humankind since chocolate, then I’m here to tell you that that’s exactly what it is
- They are easy to make – the food processor takes care of all the work for you
- Quick – no need to spend lots of time chopping and prepping. Just let the food processor do the hard work
- Freezer friendly recipe – you can freeze the falafel mixture as is or pre make the falafels and freeze them for later
- Vegan
- Vegetarian
- Soy free
- Nut free
- Gluten-free falafel recipe
- A crowdpleaser recipe
- Amazing with salads and side dishes
- Great as a healthy lunch and dinner
How to serve these amazing vegan falafels
Falafels are so easy to make and they compliment just about every meal you can think of. I love using my falafels in sandwiches, eating them as is with a side of salad, tossing them in burgers and the list goes on. They just go well with anything and everything. You can also eat them as a healthy snack or serve them as a meatless meatball with pasta.
Here are some of my favourite salads to pair them with:
How are the best easy homemade herb falafels made? It’s very easy. Just:
Instructions
- Add the drained chickpeas to a food processor along with red onion, garlic, parsley, salt, cumin, curry powder and ground coriander. Pulse until the mixture forms a textured, chunky dough and everything is combined. You may need to scrape down the sides several times while processing to make sure everything gets combined.
- Next, scrape the mixture into a bowl and stir in baking powder and chickpea flour, only adding 2 tablespoons of chickpea flour at a time, until the mixture forms a dough that’s firm enough to hold together when you press it into a falafel ball. Place a clean film or cloth over the falafel mixture and refrigerate it for at least an hour (or alternatively place them in the freezer for 15 minutes).
- Use a scoop or two tablespoons to form the falafel mixture into small patties. (If you are freezing the falafels for later, place them on a lined baking sheet to keep them from sticking together when they freeze. Once they are frozen you can transfer them to a ziplock bag or airtight container and store in the freezer for up to 3 months.)
Frying the falafels
- Heat coconut oil in a frying pan and add the falafels. Cook at high heat until the falafels are golden on each side and very crispy. Serve with a fresh sprinkle of herbs and enjoy.
Baking the falafels
- Heat the oven to 400F and line a baking sheet with baking paper. Place the falafels on the lined baking sheet and drizzle a little coconut oil on top. Bake the falafels in the oven for 15-20 minutes or until they are golden and crispy on the outside. Turn them over halfway through.Serve with a sprinkle of fresh herbs on top and enjoy.
The Best Easy Homemade Herb Falafel recipe (vegan and GF)
Ingredients
- 2 15oz cans Chickpeas Rinsed and drained
- 1 tbsp Red Onion Chopped
- 4 cloves Garlic Finely chopped
- 1 bunch Fresh Parsley Chopped
- 1 handful Fresh Basil Chopped
- 1 tsp Salt
- 1 tsp Ground Cumin
- ½ tsp Ground Coriander Optional
- ½ cup Chickpea Flour Or regular flour
- 1 tsp Baking Powder
- ¼ cup Coconut Oil or your preferred oil for frying
Instructions
- Add the drained chickpeas to a food processor along with red onion, garlic, parsley, salt, cumin, curry powder and ground coriander. Pulse until the mixture forms a textured, chunky dough and everything is combined. You may need to scrape down the sides several times while processing to make sure everything gets combined.
- Next, scrape the mixture into a bowl and stir in baking powder and chickpea flour, only adding 2 tablespoons of chickpea flour at a time, until the mixture forms a dough that’s firm enough to hold together when you press it into a falafel ball. Place a clean film or cloth over the falafel mixture and refrigerate it for at least an hour (or alternatively place them in the freezer for 15 minutes).
- Use a scoop or two tablespoons to form the falafel mixture into small patties. (If you are freezing the falafels for later, place them on a lined baking sheet to keep them from sticking together when they freeze. Once they are frozen you can transfer them to a ziplock bag or airtight container and store in the freezer for up to 3 months.)
Frying the falafels
- Heat coconut oil in a frying pan and add the falafels. Cook at high heat until the falafels are golden on each side and very crispy. Serve with a fresh sprinkle of herbs and enjoy.
Baking the falafels
- Heat the oven to 400F and line a baking sheet with baking paper. Place the falafels on the lined baking sheet and drizzle a little coconut oil on top. Bake the falafels in the oven for 15-20 minutes or until they are golden and crispy on the outside. Turn them over halfway through.Serve with a sprinkle of fresh herbs on top and enjoy.
