The Best Easy Homemade Herb Falafel recipe (vegan and GF)
Falafels are one of the best naturally vegan protein sources … and this might just be the best easy homemade herb 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. Try these Falafels 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.
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.
Notes
You can make the falafel dough the day before, or make a batch in advance and freeze it for a later day.