Vegan Falafel

Happy Friday folks!
Yesterday I made Falafels. And they were delicious. Falafel is one of those dishes that I never thought of making at home because they are deep fried! So, here is a falafel recipe that DOES NOT require deep frying 😀 and takes literally under 15 minutes of preparation. It couldn’t be any simpler, but just because it’s simple doesn’t mean it’s not awesome. These falafels are best when fresh, although the leftovers will keep in the refrigerator for few days.

Ingredients
1 (15-ounce)  Can chickpeas, rinsed, drained and patted dry
1/4 Cup Fresh Cilantro or Parsley, finely chopped
2-3 Cloves Garlic, minced
2 Shallots, minced
1 Tablespoon Raw Sesame Seeds or finely chopped walnuts, optional
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Ground Coriander
Salt to Taste
2 Tablespoon All Purpose Flour or Gluten Free Flour
2 Tablespoons Vegetable or Grapeseed Oil
Bread Crumbs for coating, optional

Process

1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper and coriander to a blender and pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
2. Add flour little at a time and pulse to combine until the mixture is no longer wet and you can form the dough into a ball without it sticking to your hands. Add more flour if needed.
3. Taste and adjust seasonings as needed.
4. Transfer the dough to a bowl, cover and refrigerate for an hour to firm up.
5. Once the dough is chilled, form the patties by using a scoop for measurement. I got about 10 falafels.
6. If using bread crumbs, sprinkle the bread crumbs on all sides of the falalfels and gently press to adhere.
7. Heat a flat pan or skillet over medium heat and add oil to coat the pan.
8. Once the oil is hot, add falafels and cook for 3-4 minutes on each side, flipping when the underside is deep golden brown. They will firm up once slightly cooled.

Serve warm with salad or inside a pita with veggies.