Vegan falafel is a fantastic snack, sandwich, or side dish. It’s also a great way to add a little variety to your diet. Falafel are a popular dish in the Middle East and throughout the Mediterranean. They’re made from chickpeas and/or fava beans. When you eat falafel, you’re getting a large amount of protein and a lot of fiber.
Falafel can be made from legumes or chickpeas. Most falafel recipes call for chickpeas. They’re usually deep fried, but I prefer to make them baked. I like to bake them because they’re healthier, but they taste as good as deep fried falafel.
Here’s the best Falafel recipe I ever made:
- 1/3 cup of mung bean flour
- 1/3 cup of chickpea flour
- 1/2 cup of nutritional yeast
- 1/2 cup of chopped onion
- 1/2 cup of chopped red bell pepper
- 2 cloves of garlic
- 1/4 cup of fresh parsley
- 1 teaspoon of kosher salt
- 1 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of turmeric
- 1 teaspoon of sweet paprika
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of basil
- 1/2 cup of water
Vegan Falafel recipe:
- Add the mung bean flour, chickpea flour, nutritional yeast, onion, red bell pepper, garlic, parsley, water, salt, black pepper, cayenne pepper, turmeric, paprika, cinnamon, nutmeg, and basil to a food processor. Pulse until all ingredients are combined and you have a smooth batter.
- Heat a non-stick skillet and place the falafel mixture into the skillet. Cook until the falafel is golden brown on both sides. If the batter is too thick, add some more water to the mixture.
- Serve hot with a dab of hummus or tahini.