Vegan Baked Falafel

Bursting with flavor and brimming with nutrients, this is the tastiest, healthiest alternative to deep-fried Falafel. You can still fry them, of course, but not while you’re opting for the healthier version!

There are numerous ways of making Falafel, as it is a very popular dish in the Middle East, made according to various preparation methods which differ from region to region. Personally, what I love most about this recipe is the herbacious flavor of the parsley, cilantro, and mint mix in addition to the spices. It also combines both chickpeas and fava beans (instead of either one or the other).

What’s great about Falafel in general is the versatility and practicality of this food. You can make a big batch, cook some of it, and freeze the rest for whenever they are needed. Once cooked, you can make Falafel sandwiches, Falafel salads, or even Falafel burgers!

Falafel Ingredients:

250 grams dried chickpeas

250 grams dried fava beans

2 garlic cloves

1 small bunch fresh parsley

1 small bunch fresh cilantro

1 large onion

1/2 teaspoon cumin powder

1 teaspoon ground coriander

1 teaspoon dried mint

1/2 teaspoon chili flakes or cayenne (optional)

1/4 teaspoon baking soda (sodium bicarbonate)

1/2 teaspoon baking powder

Salt (preferably around 1/2 a tablespoon, or more if you like)

2 tablespoons of oil (optional)

Tarator (tahini dressing) Ingredients:

1/2 cup freshly squeezed lemon juice

1 cup tahini

1/2 cup cold water

1 garlic clove

1 teaspoon salt

2 tablespoons fresh or dried parsley (optional)

1 teaspoon cayenne or chili flakes (optional)

To make the Falafel:

1. Soak the beans properly. (Check this method for soaking and “de-gasifying” beans).

2. Preheat the oven to around 180 degrees Celsius. In a food processor, combine the beans, herbs, oil, garlic, and onions, and blend well until they form a thick paste.

3. Add in the spices, salt, baking soda, and baking powder. Mix them in well.

4. Using a spoon, take in a spoonful of the Falafel mix and form each one into a small ball (you may need to wet your hands with some water durng the process, until the entire mix has been formed into little Falafel balls).

5. Line the Falafel balls (or patties if you’re planning on making Falafel burgers) on a non-stick baking tray, and bake each side for around 12-15 minutes–or until they become as crunchy as you would like them to be. (You may want to lightly oil the tray before baking–but whether or not you want to include a bit of extra oils in the recipe is completely optional).

For the dressing:

1. Mix the lemon juice, tahini, and half of the water together in a bowl. Whisk the mixture well with a fork, until you get a thick homogeneous paste. Add in the rest of the water, and mix well again.

2. Toss in the crushed garlic clove, parsley, and chili flakes, stirring well again. If you like a less thick consistency, you may keep stirring in additional water until the dressing reaches the desired thickness.

Wrap the Falafel balls in pita bread, or have them in a salad with the tarator dressing. The best sides/sandwich fillers are tomatoes, pickled cucumbers, and pickled turnips–and just about any salad veggie you like!

Enjoy 🙂

Roula