Name: Easy Vegan Falafel (Freezer-Friendly!)
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Ingredients: 1 15-ounce can chickpeas ((rinsed, drained and patted dry)); 1/3 cup chopped fresh parsley ((or sub cilantro)); 4 cloves garlic, minced; 2 medium shallots ((minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion)); 2 Tbsp raw sesame seeds ((or sub finely chopped nuts, such as pecans)); 1 1/2 tsp cumin ((plus more to taste)); 1/4 tsp each sea salt and black pepper ((plus more to taste)); 1 healthy pinch each cardamom and coriander ((optional)); 3-4 Tbsp all-purpose flour; 3-4 Tbsp avocado oil for cooking ((or sub any neutral oil with a high smoke point)); Panko bread crumbs for coating ((optional // see instructions // gluten-free as needed)); Garlic Dill Sauce

From the recipe box

Easy Vegan Falafel (Freezer-Friendly!)

Yield12

Prep120 min

Cook10 min

Total130 min

Shopping list

Ingredients

0 of 12 gathered

Step by step

Method

6 steps

1
Make the Garlic Dill Sauce first.
2
Pulse the chickpeas, parsley, garlic, shallots, sesame seeds, cumin, salt, pepper, cardamom, and coriander in a food processor until finely chopped but not mushy.
3
Add the flour a tablespoon at a time until it holds together. Chill 1 to 2 hours.
4
Shape into small patties and coat in panko if you like.
5
Heat the avocado oil in a skillet over medium and cook the falafel 4 to 5 minutes per side, until deep golden.
6
Serve with the Garlic Dill Sauce.

Easy Vegan Falafel (Freezer-Friendly!)