It was a fairly low-key weekend over here and I actually didn’t spend much time in the kitchen. Alex and I went to Mezzanine for dinner on Friday night, spent Saturday evening eating Chinese food with my brother & sister in law (you can read all about them here) and spent Sunday evening having dinner with friends at church. So I didn’t cook much but I did make this falafel recipe on Sunday afternoon.
Sometimes good recipes leave behind a trail of failed attempts. Such is the case with falafel. I’ve tried making it a few times before and I’ve always been disappointed with the results. I’ve tried it with chickpea flour. I’ve tried baking it. Frying it. It all turned out sort of… meh. And life is too short to eat things that aren’t delicious. Luckily, my craving for falafel overshadowed my failures and I decided to try again. This time, it worked.
Now I know that traditionally, you’re not supposed to make falafel with canned chickpeas. This is definitely not meant to be the most authentic falafel, but it’s delicious and it’s super quick and easy to make. So if you’re having a falafel craving and you don’t have time to soak chickpeas, give this one a try!
While we were stuffing our faces with this homemade falafel Alex said “I feel like I should feel guilty for eating this because it’s so good.” (But don’t worry- it’s filled with healthy ingredients!)
Yeah, it’s good. And it’s also super easy, requiring just a few ingredients that you probably have sitting in your pantry. I didn’t try this with any gluten free flour substitutes but I think this would work just fine with a gluten free flour.
Now go make some falafel.
- 1 15-ounce can chickpeas, rinsed and drained
- 3 large cloves garlic
- 1 large lemon (2 tbsp juice)
- ½ tsp cumin
- ¼ cup all purpose flour
- 1 tsp dried parsley
- ½ tsp sea salt & pepper
- 3 tbsp olive oil (for frying)
- Roughly chop the garlic cloves.
- In a blender or food processor, toss in the chickpeas, chopped garlic, and lemon juice.
- Pulse until chunky.
- Remove from the blender and put it into a bowl with enough room to stir.
- Stir in the cumin, flour, and parsley.
- Heat the olive oil over medium heat in a large skillet.
- Shape into patties and drop into the olive oil.
- Cook for a few minutes on each side until brown.
- Remove from pan and place on a paper towel to cool slightly.
- If you want to keep it vegan, serve with hummus. If you don't mind dairy, it's fantastic with tzatziki!
If you’re vegan, serve with hummus or enjoy it as-is! If you do dairy, I’ll try to get the tzatziki recipe up soon because I think it’s so good with tzatziki sauce. (Plus, a sauce made of Greek yogurt is actually good for you!)
Looking for more vegan recipes?
Don’t forget to pin it to make it later!
Have you conquered any new recipes lately?