This easy falafel recipe is quick, flavorful, and comes with a creamy dill dressing that you will want to drown all your meals in!
I don’t know about you, but I love having meals and snacks prepared for whenever hunger strikes. I always have bliss balls in the fridge, and love having this falafel on hand too! They’re easy to throw into virtually any meal, or just have as a snack. I’m not the best person to be around when I’m hungry, so snacks are a must!
Did you know traditional falafel uses chickpeas that have been soaked but not cooked? I’ve tried making falafel using canned chickpeas, but it always turns out too mushy. It can be done, but I prefer the texture of falafel with soaked and uncooked chickpeas. The “batter” for this recipe should be moist, but not too wet, and easy to work with.
I love this falafel in a salad, wrap, or just dipped in the creamy hemp dressing for a little snack! I promise you’re going to want to smother this sauce on EVERYTHING! It’s that good. But it’s also so simple- just the way I like it! My goal is to always make such flavorful sauces and dips that people actually WANT to eat their veggies. I think this dressing accomplishes just that! This lemon tahini dressing would also pair very well with this easy falafel recipe!
This recipe calls for chickpea flour, but I have tried it with brown rice flour, which also works well. I imagine you can also sub for whole wheat flour, or any other neutral tasting flour with no problem.
How do you cook falafel?
Most falafel from restaurants is fried. Sometimes deep fried, meaning it is completely submerged in oil, but sometimes just pan fried on each side. I generally avoid foods that are deep fried, so this recipe is a much healthier alternative than restaurant falafel!
There are two cooking options for this recipe, both of which are perfectly healthful! I usually bake it because I prefer a more crispy texture. However, if you pan fry it, you will need a few additional tbsp of high quality olive oil to cook the whole batch.
This easy falafel recipe is:
- Protein and fiber rich
- Grain and gluten free
- Vegan friendly
- Perfect for meal prep!
I hope you love this recipe as much as I do. If you make it don’t forget to tag me on instagram @eatwithclarity.Print
This vegan falafel recipe is easy, delicious, flavorful, and perfect for meal prep!
- 8 ounces dry chickpeas, soaked (see notes) (note: it is 8 ounces by weight, not volume)
- 1/2 yellow onion
- 2 cloves garlic
- 1/3 bunch cilantro
- 1/3 bunch parsley
- 2–3 tsp cumin
- 2 tbsp tahini
- 1–2 tbsp chickpea flour (see notes)
- 1 tsp sea salt
- Juice from 1/2 lemon
- Black pepper to taste
- Optional: 1/4 tsp cayenne pepper
- 1 cup hemp hearts
- 2–3 large cloves garlic
- Juice from 1 lemon
- 1/3 cup plain, unsweetened plant milk
- 1/2 – 1 tsp sea salt
- 2–3 tsp dried dill (depending on preference)
- Soak your chickpeas overnight or for at least 12 hours.
- Preheat oven to 400 degrees Fahrenheit.
- Chop the onion into large chunks and add to a food processor with the garlic.
- Pulse a few times until they are broken up into small pieces, but not completely mushy.
- Add in the chickpeas and pulse a few times until broken up.
- Add in all remaining ingredients except for the flour and process until everything is well mixed and the mixture turns green.
- Transfer the mixture to a large bowl and stir in the chickpea flour until well combined. Add only 1 tbsp at a time, add the extra tbsp only if necessary. You don’t want the mixture to get too dry!
- Use a spoon or use your hands to roll into 2 inch balls. Place on a baking tray lined with parchment paper or a silicone baking mat.
- To cook: In the Oven: Bake at 400F for 20 minutes, flip, then bake for an additional 15 minutes. On the Stove: add 1 tbsp of olive oil to a pan for every 6 Falafel. Fry on medium heat, flipping the balls every 2-3 minutes to make sure all sides are brown and crispy.
- To make the dressing, simply add all ingredients to a blende and process until completely smooth (about 30 seconds).
You want to soak the chickpeas, but not cook them. This will ensure the texture of the falafel is not too mushy. 8 ounces is half a regular bad of dried chickpeas, just be sure to cover them completely to soak as they will expand!
You can use a high speed blender for this recipe, but I strongly recommend a food processor. If using the blender, note that the falafel may turn out a bit on the mushy side. You can add an additional tbsp of flour to balance this if needed.
The falafel will dry out slightly in the fridge, but will store well for 5-7 days.
Keywords: easy falafel recipe, vegan falafel, gluten free falafel recipe, creamy hemp dressing