Vegan Falafels

 

falafel recipe

These chickpea or white broad bean patties or rissoles are incredibly popular and much enjoyed in the Middle East. They’re the national dish of Egypt where falafel is also called talamia and are welcome there at any time: breakfast, lunch or supper.

The recipe is the same as the Egyptians although they use broad beans where others use chickpeas and yeast instead of baking powder. I know you will love my Dad’s recipe.

Ingredients:

450g chickpeas or dried white broad beans skinned, or if you prefer a mixture of both in equal amounts, soaked overnight
2 medium onions, very finely chopped or grated
2 spring onions with their green leaves, finely chopped
2 large cloves of garlic, crushed
1 small handful flat-leaf parsley, finely chopped
1 small handful fresh coriander, finely chopped
4 teaspoons of ground cumin
2 teaspoons ground coriander
1/2 teaspoon baking powder or substitute with 15g yeast or 7g of dried yeast dissolved in 2-3 tablespoons of lukewarm water.
1 teaspoon cayenne pepper
sea salt and freshly ground pepper
Oil for deep frying

Method:

Drain the chickpeas or broad beans if using. Put them in a food processor with the other ingredients except the oil and run the machine until everything is well chopped, the texture should be like moist, fine breadcrumbs. Alternatively you pound the ingredients together to a smooth paste or put the mixture through a fine blade of a mixer twice before pounding.

Allow the mixture to stand for at least 30 minutes. Take walnut sized lumps and form into flat round shapes 4cm in diameter. The mixture is rather crumbly but will make cakes if handled carefully. Let them rest for 15 minutes longer, then fry them a few at a time, into a pan of hot oil 3cm deep until they are dark, rich, golden brown.

Drain on kitchen paper and eat hot. They go well accompanied with hummus and a crisp salad.

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19 Responses

  1. Jenny

    I absolutely love falafels. These look so delicious as all your recipes too. Great for summer time too! Thanks for hosting my lovely.
    Jenny recently posted…Living Arrows 30/52 ~ him, her, themMy Profile

    Reply
    • honestmum

      Thanks Jenny, sorry for the confusion, this isn’t for #tastytuesdays but the post is now live! Falafels are really tasty, filling morsels!

      Reply
  2. Steph @MisplacedBrit

    I love falafels!! Had the best ones I’ve EVER eaten in San Francisco, and I’ve never made my own! Will have to try out your recipe 🙂
    Steph @MisplacedBrit recently posted…Silent Sunday, week 30 – 2014My Profile

    Reply
  3. Icklebabe

    Oh yum yum yum yuuuuum! On my hit list of lovelies when this diet *torture* is over ;)) x

    Reply
  4. Babes about Town

    Wow, that sounds yummy. In Nigeria, we make akara which are sort of fried bean patties made from Nigerian brown beans or black eyed peas soaked overnight. I’ve never thought how similar they are to falafel – ours tend to include fresh chilli though so definitely spicier. Apparently they sell something similar in Brazil called acaraje.

    I’ve never thought to make falafel but this sounds doable so thanks for sharing 🙂

    Reply
  5. mother.wife.me

    Righteo, that’s my Saturday lunchtime recipe sorted then, thanks ever so! Gosh, mouth is watering already… will let you know how they turn out!

    Reply
    • honestmum

      @Nicki baking will be perfectly fine with a little oil-an even healthier version. They don’t have any fat in them naturally so a little oil will be needed to brown. Let me know how you get on x

      Reply

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