Authentic Vegan Falafel ( baked, not fried ! )
A authentic vegan falafel recipe that is crispy on the outside but moist on the inside. It is the perfect meal prep recipe that is healthy, gluten-free and vegan.
Once upon a time, my falafels always turn out to be dry and crumbly. As I never had falafels before ( expect my homemade dry ones ), I always assumed that this is how falafels taste. After getting to try restaurant falafels for the first time, I was shock at its texture. It is something that I never had before. Crispy on the outside and moist on the inside, it is simply one of the most delicious food that I ever tasted !
So, I went back and did my research ( Google is your best friend )! And here is what I found out :
The key factor in creating the perfect falafels is by using raw chickpeas! Not gonna lie, I was a bit skeptical at first. I know that raw chickpeas ( actually all beans and lentils ) had a weird taste that I simply cannot tolerate. I will say that it taste like raw bean sprout. ( For people that eat raw bean sprout handful by handful, how did you do that ?! ) But actually, after baking them, the taste is magically gone.
The most important step is to soak the chickpeas for at least 8 hours. The chickpeas will soften and swell double in size. Nobody wants chunks of raw chickpeas in their falafels, right ?! For me, I always soak the chickpeas before going to bed. The next day, I will have soaked chickpeas that are ready to be used !
Here are some of my favourite ways to enjoy this authentic vegan falafel :
- Make falafel salad ! Pair it with some salad greens and some tahini dressing and you are good to go.
- Falafel sandwiches if you are feeling FANCY. This falafel pita sandwich by The Spruce Eats is a good place to start.
- Pair it with some roasted veggies and grains to make yourself a hearty nourish bowl.
You may also like below chickpea recipes :
Vegan Oven Baked Falafels
- 1 cup dried chickpeas ( soaked for at least 8 hours )
- 1 large stalk scallions
- 1/2 cup roughly chopped cilantro
- 1/2 cup packed parsley leaves
- 1 teaspoon garlic powder ( or 3 cloves minced garlic )
- 1 tablespoon olive oil
- 2 tablespoon chickpea flour
- 1 teaspoon baking powder
- 1 tablespoon lemon juice
- 1/4 teaspoon canyenne pepper ( optional )
- salt, to taste
- Preheat the oven to 200c.
- Drain and rinse the soaked chickpeas.
- Place all ingredients in a high speed blender / food processor. Pulse until a crumbly dough forms.
- Scoop out 1 tablespoon at a time and form it into balls.
- Bake it in the oven for 20-25 minutes, or until the edges of falafels are slightly golden.
- Enjoy it however you like !