This tasty vegan falafel recipe is packed with deliciousness and nutrients. The peas and mint add a little twist and freshness to traditional falafel, and taste incredible with coconut yoghurt or a homemade tahini dressing. This recipe makes 12 falafels so it's great if you want it as the main star of your meal or to share amongst some friends during a feast.
I usually choose to have these falafels in a pita with plenty of veggies, hummus, tahini dressing and homemade chilli sauce - It's seriously good.
Total prep and cooking time: 20 minutes
Equipment needed: Hob and food processor
Serves: 2-4 (makes 12 falafels)
Freezable: Yes - only the pre-cooked mixture though
For the Falafel:
100g frozen peas
1 x 400g can of chickpeas, drained
1 garlic clove
1 tbsp ground cumin
1 small red onion or 1/2 a large
Juice from 1/2 a lemon (approximately 25ml)
1 tsp salt
1/2 tsp pepper
15-20 large mint leaves
2 tbsp of regular flour (you can also choose to sub for GF flour)
1 tbsp of tahini (optional)
150ml of vegetable/rapeseed/sunflower oil for frying
To Serve (optional):
Fresh vegetables like lettuce, cucumber, tomato, cabbage, carrot
1. Firstly, add your onion, mint leaves and garlic to the food processor and lightly pulse until they have blended into small pieces. Then, add all of the remaining ingredients to the food processor, apart from the oil. Blend/pulse the ingredients together, but, try not to blend the ingredients for too long so that it becomes smooth - you want some texture so make sure each ingredient is finely blended but still identifiable.
2. Then, take out around 1 heaped tablespoon of mixture and begin to create a disc shape using your hands - repeat this until all your mixture has been used up. You should be able to create around 12 falafels.
3. Add the oil to a small pan and place on the hob on a medium heat.
4. Wait round 1 minute for the oil to heat up and then place your falafel in the pan. Begin to fry your falafel for around 2-3 minutes on each side, or until golden brown.
5. Once your falafels are golden brown on each side, place on a piece of kitchen paper on a plate to help absorb any excess oil. Then serve your falafels hot or eat them cold - enjoy!
If you made this, I would love to hear from you! Comment below or get in touch on Instagram.
Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.