Vegan Falafel

    1 day 2 hours 45 minutes

    This is an easy falafel using dried chickpeas that you soak for 24 hours. No eggs or bread crumbs either as filler; just tasty falafel!

    46 people made this

    Serves: 10 

    • 500g dried chickpeas
    • 1 onion, quartered
    • 1 potato, peeled and quartered
    • 4 cloves garlic, crushed
    • 1/2 cup coriander leaves, diced
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon cayenne pepper
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon olive oil
    • 1 tablespoon plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 cups (500ml) canola oil

    Preparation:25min  ›  Cook:2hours20min  ›  Extra time:1day soaking  ›  Ready in:1day3hours45min 

    1. Rinse the chickpeas under cold water and discard any bad ones. Place in a large saucepan and cover with water. Let soak 24 hours then rinse again.
    2. Place the chickpeas, onion and potato in the bowl of a food processor. Cover and process until finely chopped.
    3. Leaving about 1 cup of the chickpea mixture in the food processor bowl pour the rest into a mixing bowl.
    4. Add the garlic, coriander, coriander, cumin, salt, pepper and cayenne pepper to the chickpea mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl and add the lemon juice and olive oil. Process on low until it looks like coarse crumbs.
    5. Cover and refrigerate for 2 hours.
    6. Stir the bicarbonate of soda into the chickpea mixture until evenly blended. Using damp hands form the mixture into 4cm diameter balls.
    7. Pour the canola oil into a wok 3 to 5cm deep and heat over medium-high heat.
    8. Cook the falafel balls turning so all sides are evenly browned; about 5 minutes. Remove falafel from oil and drain on paper towels.
    9. Repeat to cook remaining falafel balls.

    Chickpea Preparation

    If you don't have time to soak the dry chickpeas for this recipe, substitute with three 400g tins of chickpeas and start at Step 2.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (49)


    Finally a recipe submitted using dry chickpeas instead of canned. You have to do it right to get authentic falafel. You don't cook the chickpeas, only soak overnight and then grind, this makes a real difference in the outcome. I have made with and w/o potato, no difference. I am not familiar with cilantro in falafel (so I didn't try it), we only use fresh parsley in the middle east, and another teaspoon of cumin was needed for our tastes. I also use an additional 2 tablespoons of flour to help it hold together well. And all falafel here is served with a tasty tahina (sesame seed paste) sauce. Here it goes: 1 small clove garlic, crushed with a mortar and pestle (or forget the mortar like I do and just squash it up in the bowl with the pestle)1/2 of a juicy lemon, about 1/4 cup tahina (you can find tahina in the specialty aisle) 1/4 teaspoon salt or to taste and a couple of tablespoons of room temp water. Whisk together, adding more water if needed until it is a drizzling consistency. Drizzle over falafel or use in falafel sandwiches. Enjoy and thank you for a good recipe.  -  21 Oct 2007  (Review from Allrecipes USA and Canada)


    These are great and very easy. I couldn't see where the recipe said to add the flour, so I added it when I added the baking soda. I have used another recipe for years, but it always had a raw bean flavor which this recipe doesn't have. I baked these instead of frying. I dropped them from a rounded teaspoon onto a parchment lined baking pan, covered with foil and baked for 15 minutes at 350 degrees. I then uncovered and turned them, and returned them to the oven uncovered for another 15 minutes. Very tasty wrapped in an untraditional tortilla with sprouts and tomatoes and cucumbers and a vegan thousand island too!  -  05 Jul 2008  (Review from Allrecipes USA and Canada)


    Loved this! I've been trying to make falafel like this for years with no success. I baked mine rather than frying and it came out perfectly. It won't be long before I can recite this recipe by heart. Thanks very much!  -  09 Aug 2008  (Review from Allrecipes USA and Canada)