Baked or fried, these homemade chickpea falafel make the perfect lunch! They're easy to pair them with so many things, whether it's a salad with lots of vegetables, a pita pocket, or a bed of grains with plenty of greens. Both methods of cooking have delicious results; the only difference is texture. The falafel are crispy when fried and tender when baked.

Homemade Chickpea Falafel [Vegan]

Advertisement
Advertisement

Ingredients

  • 1 15-ounce can chickpeas, rinsed
  • 1 red onion
  • 1 bunch parsley
  • 3 garlic cloves
  • A drizzle of olive oil
  • 1 tablespoon gluten-free flour, such as chickpea flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • A splash of water
Advertisement

Preparation

To Make the Falafel:

  1. Place the chickpeas, onion, parsley (stalks and all), garlic, and oil into a blender and pulse until you have a crumb-like consistency. Add the flour, spices, and small splash of water and mix well with a fork. You don’t want this mixture too wet so don’t add too much water, just a splash to help it bind!
  2. Heat some olive oil in a large frying pan. Scoop around a tablespoon of mixture out at a time, roll into balls in your hands and place into the hot pan. They will be quite soft so you will probably end up with flat balls like in my top photos rather than perfectly round balls.

To Fry:

  1. Fry until browned on the outside and hot in the middle. Serve hot or cold. They can be stored in the refrigerator for up to 1 week, or frozen in an airtight container.

To Bake:

  1. If you choose to bake them, roll into balls and place onto a non-stick, greased baking tray, place in a preheated oven at 390°F and bake for 35 minutes, until golden brown on the outside.
Advertisement
    Advertisement

    Nutritional Information

    Total Calories: 541 | Total Carbs: 78 g | Total Fat: 18 g | Total Protein: 26 g | Total Sodium: 3 g | Total Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.