Make your own falafel at home using dried chickpeas – and better yet, make a huge batch and freeze the rest so you always have some ready to use! They are delicious in wraps, pita, on couscous or salad!
These balls of chickpea goodness are awesome! I always make a huge batch of Falafel, because they freeze well and it doesn’t really take that much longer to make more of them. I love them in wraps, on couscous, in the pide bread, in pita-sandwiches or in curries… so good!
These falafel are not only vegan but also gluten-free! Chickpeas are rich in protein and iron and because they aren’t fried like you would get them at restaurants, these could be considered as healthy (or at least healthier)! For these Falafel, I used dried chickpeas, but if you prefer using canned chickpeas, I’ve got a version you’ll love here.
How to make Falafel…
Making Falafel is super easy! For these, I’m using dried chickpeas, that are soaked overnight. Place them in a food processor together with softened onions and garlic, herbs and spices, lemon juice, chickpea flour (the binding ingredient) and baking powder. Pulse until combined. Then form balls and bake these in the oven until browned and crispy.
Scroll down for the full recipe!
Serve the Falafel…
- in a wrap e.g. salad, hummus, and tomatoes in thick fluffy tortillas
- with couscous: Simple Onion Couscous or Mediterranean Couscous
- in a burger: Falafel Burger with avocado sauce
- on a leafy green salad with soy yogurt sauce or tahini dressing!
Are Falafel healthy?
I wouldn’t consider the falafel you can buy in restaurants healthy because they are usually fried. These Falafel, however, are baked in the oven and therefore a much healthier option!
Can I freeze Falafel?
Yes, especially these ones are super freezer friendly. Bake them, then let them cool off completely, transfer them into a ziplock bag and freeze up to 3 months. For reheating, you can pop them in the microwave, bake them in the oven, pan-fry or add them to a Falafel Curry (it’s my favorite way to use frozen falafel because it makes them super soft again).
Can I use canned chickpeas for Falafel?
Absolutely! If you don’t want to use dried chickpeas, you can use canned chickpeas. But it’s best to use this recipe for Spinach Falafel and simply leave out the spinach.
Vegan Falafel, to satisfy your cravings for the delicious little ball of chickpea-goodness. Eaten in a wrap, pita bread, oriental bread or on hummus.
- Put the dry chickpeas in a large bowl, cover with enough water (the chickpeas will double in size!) and let them sit covered overnight.
Preheat the oven to 400°F/200°C.
- Peel the onions and garlic cloves. Put them in a food processor and chop.
In a pan with a teaspoon of canola oil, add the chopped onions, garlic & cumin and let it cook on medium-high heat for about 5 minutes or until they start to brown.
- Drain the chickpeas and then work in batches by adding the first batch into the food processor and chop until the pieces are really small (you don't want to make hummus). In one batch add in the parsley to chop it as well. Repeat until all the chickpeas are used. Transfer everything to a huge bowl.
- Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder and the onions and garlic. Mix well.
- Add in the chickpea flour and olive oil. Mix the chickpea mixture well and form little balls. If the dough does not stick together enough, add more chickpea flour and oil.
- Put the falafel on a baking tray and put them in the oven for about 25 minutes or until they turn golden.
- You can eat the falafel like that or put them in a pan with a little oil for re-heating when you need them. They freeze very well, so you will have a nice stash of homemade falafel in your freezer, which is super convenient ;)
Did you try the recipe? Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3