Easy Vegan Falafels
This recipe gives you the crispiest falafels - and they are also freezer friendly, allergen friendly, gluten free and can be prepared in just 30 minutes!
Servings: 24
Ingredients
- 2 cups dry chickpeas
- 1/2 tsp baking soda
- 1 cup cooked brown rice
- 1 cup parsley
- 1 cup shredded carrots
- 1/2 cup spring onions
- 2 tsp dried dill
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1/2 tbsp black pepper
- 2 tbsp sesame seeds
- 1 tsp chili powder or flakes
- 1 tsp baking powder
- 1 tbsp onion and garlic powder
- 2 tbsp lemon juice
- salt
- oil for frying
Vegan Tzatziki
- 300 g silken tofu
- 1/2 japanese cucumber
- 1 tsp dill
- 2 tsp garlic powder
- 1.5 tbsp lemon juice
- 1/4 tsp black pepper
- salt
Instructions
- Soak your chickpeas in double the amount of water and let it sit for 18 to 24 hours.
- Grate your cucumber before preparing the falafels and add some salt.
- Rinse and drain the chickpeas. Add to a food processor and pulse until they are blended to coarse grains.
- Blend your carrots, parsley, brown rice and spring onions separately.
- Combine the mixture with the chickpea mixture. Add all of your spices and give them a good mix until well combined.
- Form small balls with your hand of around 1.5cm in diameter and press them gently to flatten them.
- Add oil to a pan and wait for it to heat up. Lower your patties in the oil to fry them. After a few minutes, flip them until they fried to a nice brown colour.
- Take them off the heat and place on a tissue to drain the excess oil.
- Drain the excess water from your cucumber and pat with a dry towel.
- Combine your ingredients needed for the Vegan Tzatziki. Add the grated cucumber and give it a good mix.
- Serve falafels with Vegan Tzatziki and roasted green peppers (I used shishito peppers) Enjoy!