Crispy Vegan Falafel
These authentic vegan falafel discs are perfectly seasoned with aromatic cumin and coriander. Pan-fried until golden and crispy on the outside while remaining tender inside, they provide a nutritious, protein-rich center for Mediterranean-inspired meals.
Instructions
- 1
Rinse dry chickpeas (1.5 cup) and add to a pot. Cover with water, boil for 1 minute, then remove from heat and soak for 60 minutes. Drain and dry thoroughly.
- 2
Combine fresh parsley (0.5 cup), white onion (0.5 cup), and garlic (5 clove) in a food processor and pulse until finely processed.
- 3
Add the dried chickpeas, oat flour (2 tbsp), sea salt (1.25 tsp), ground cumin (2.5 tsp), cardamom (1 pinch), ground coriander (1 tsp), and cayenne pepper (1 pinch). Process for 5 minutes until a near-paste forms.
- 4
Adjust seasoning to taste, then cover and refrigerate for 60 minutes to allow flavors to meld and texture to firm.
- 5
Form 1.5 tbsp scoops of batter into small discs. Heat grape seed oil (0.33 cup) in a cast-iron skillet and pan-fry for 3 minutes per side until golden brown and crispy.
Nutrition Facts
Per portion