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Vegan Falafel Curry

Vegan Falafel Curry Recipe

Combining the best out of two cuisines to create a Falafel Curry. Vegan & Gluten-free, creamy and delicious. Great with Naan and Basmati Rice.
Course Main Course
Cuisine Fusion, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 691kcal
Author Elephantastic Vegan



  • In a large pot, heat the plant-based oil and add in the Falafel once the oil is hot.
  • Fry them for about 2-3 minutes on medium-high heat and reduce the heat to low.
  • Add in the tomato purée, coconut milk, salt, ginger powder, and garam masala.
  • Stir and let it cook for about 8-10 minutes (while slowly turning up the heat again). This is the point where you can adjust the curry to your taste by adding more coconut milk, salt, etc...
  • Peel the ginger root piece and cut it in very thin strips.
  • Once the curry is hot and it has reached your desired consistency, transfer it to a bowl and top it with the ginger strips and fresh cilantro.


*If you're using other homemade or store-bought falafel for this curry they might fall apart, so add them later to the pan and handle them carefully.
**I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.
Serve with: The Curry is best served with some Homemade Naan and basmati rice. Check out the post for more side dish recommendations!


Calories: 691kcal