Fast Vegan Falafel

Summary

Ingredients

• 250 g canned chickpeas
• 1 onion (s)
• 3 cloves garlic
• 3 tablespoon parsley
• 1 teaspoon, heaped cumin
• 1 teaspoon, heaped coriander
• 0.5 teaspoon ½ turmeric
• salt and pepper
• 9 tablespoon flour
• 1 teaspoon, leveled baking powder
• 1 liter oil, for deep-frying

Print Recipe Pin Recipe

Instructions

1. Drain the chickpeas and rinse well with cold water. Peel and chop the onion and garlic.
2. Puree the chickpeas, onion, garlic, and parsley until a paste forms. Add the cumin, coriander, and turmeric, then puree again until fully combined.
3. Transfer the paste to a bowl. Add the flour one tablespoon at a time, stirring well with a fork after each addition. Mix in the baking powder until smooth. If the mixture is still too soft to shape, add more flour one tablespoon at a time.
4. Shape a tablespoon of dough into a ball between your palms.
5. Heat the oil in a saucepan over high heat. Test the temperature by placing a falafel in the oil for a few seconds—if it sizzles and bubbles immediately, it's ready. Remove with a slotted spoon.
6. Add the falafel balls to the hot oil and fry for 2-4 minutes until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.