I just love falafel. There is an awesome Middle Eastern restaurant up the road from us and every time I drive by I’m so tempted to stop in for a falafel sandwich.
But I do my best to limit how much I eat out and I love to cook, so I decided to try and make falafel homemade. Minimalist Baker has an amazing easy vegan falafel recipe, so I adapted their recipe to fit my kitchen and taste. I don’t use a food processor in this recipe simply because I don’t have one and my Vitamix doesn’t do well with chickpea/bean processing. I also really enjoy the chunkier texture of these falafel.
These falafel are so easy to store for leftovers or freeze if storing for longer periods of time. I also love how diverse they are. Eat ‘em plain, throw them on a salad, or make your own falafel plate.
Ingredients for falafel:
1 15oz can chickpeas (garbanzo beans)
1/3 cup fresh parsley, chopped
4 cloves garlic, minced
1 medium shallots, minced
2 tbsp raw sesame seeds
1 tsp cumin
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cardamom (optional)
1/4 tsp coriander (optional)
2 tbsp all-purpose flour
3-4 tbsp avocado oil for cooking
1/8 cup bread crumbs
Ingredients for tahini garlic dill dressing:
1/3 cup tahini
3 cloves minced garlic
Juice of 1/2 medium lemon
1 tsp dried dill
1/2 tsp salt
2-3 tbsp unsweetened almond milk to thin
Drain and rinse the chickpeas in a colander and spread out over a large plate or baking sheet to thoroughly dry.
While the chickpeas dry, add the parsley, shallots and garlic to a large mixing bowl and mix. Once the chickpeas are dry, add them to the bowl along with the flour, salt, cumin, cardamom, coriander and cayenne. Mash the chickpeas with a potato masher, or other kitchen masher into the shallot mixture until you only see very small bits of the chickpeas. The mixture should resemble a thick paste. Add any additional salt or seasonings to taste - it should have a good saltiness and should taste rich in herbs and seasonings. Cover and set in the fridge for one hour. While that is cooling combine tahini, lemon juice, dried dill, garlic, salt and one tablespoon of almond milk into a medium mixing bowl. Mix the ingredients until combined and add more almond milk as needed to reach desired consistency. Adjust the flavor of the sauce as needed and set aside. Set up a large plate with 1/4 cup of bread crumbs spread out evenly onto it.
Once cooled, take out the chickpea mash and scoop out 1 and 1/2 tablespoon amounts into your hands. Form a ball first, and then lightly smash the ball into the breadcrumb mixture on both sides until it forms a small disc.
Once all of your falafels are formed and crumbed, heat enough oil to coat a large metal skillet over medium heat. Once the oil is hot, place as many falafel into the skillet as you can without any overlap and cook for about 2-3 minutes on each side. Flip the falafel gently. Adjust heat as needed.
Serve with the tahini garlic dill dressing on the side, or over a bed of salad greens for a hearty salad!