Veggie Falafel
Mediterranean chickpea falafel — vegetarian version (already vegetarian — clarification of recipe). Crispy outside, fluffy inside. Best in pita with tahini sauce.
Prep Time
14 min
Cook Time
19 min
Servings
4
Calories
298 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chickpeas1 cup
- Garlic3 cloves
- Parsley1
- Cilantro1
- Mint1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Chickpeas1 cup
- Garlic3 cloves
- Parsley1
- Cilantro1
- Mint1
Instructions
- 1
Soak 1.5 cups dried chickpeas overnight (DON'T use canned — won't bind). Drain and pat dry.
- 2
Pulse in food processor with 1 small chopped onion, 4 garlic cloves, 1 cup cilantro, 1 cup parsley, 1 tablespoon cumin, 1 tablespoon coriander, 1 teaspoon salt, ½ teaspoon cayenne, 2 tablespoons flour, ½ teaspoon baking powder until coarse cornmeal texture (not paste).
- 3
Refrigerate at least 1 hour, ideally overnight.
- 4
Shape into 16-18 small patties (1.5 inches).
- 5
Heat 3 inches oil to 350°F. Fry in batches 3-4 minutes total, turning, until deep golden.
- 6
Serve in warm pita with tahini sauce, shredded lettuce, sliced tomato, sliced cucumber, pickled red onion, hot sauce.
Watch how to make Veggie Falafel
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💡 Expert Tips
- 1.Dried chickpeas only. Canned won't bind.
- 2.Pulse, not puree.
- 3.Chill before frying.
- 4.Lots of fresh herbs.
🔬 Why It Works
Falafel succeeds with dried chickpeas (soaked, not cooked) — they have the binding starch structure that canned chickpeas lack. The fresh herbs provide green color and flavor. Bite-sized fritters that are vegetarian protein perfection.
Frequently Asked Questions
Dried vs canned?▾
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4.5
337 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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