Easy, 10-ingredient vegan falafel made with canned chickpeas to save time, and packed with flavor from parsley, cumin, and garlic. A simple, flavorful approach to restaurant-quality falafel!

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• Prep:120 mins

• Cook:20 mins

• Total:220 mins

• Serves 4

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Ingredients

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Falafel 

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• 0.33 15-ounce can chickpeas (rinsed, drained and patted dry)

• 0.11 cup chopped fresh parsley (or sub cilantro)

• 1.33 cloves garlic, minced

• 0.67 medium shallots (minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion)

• 0.67 Tbsp raw sesame seeds (or sub finely chopped nuts, such as pecans)

• 0.5 tsp cumin (plus more to taste)

• 0.08 tsp each sea salt and black pepper (plus more to taste)

• 0.33 healthy pinch each cardamom and coriander(optional)

• 1-1.33 Tbsp all-purpose flour (or sub oat flour or gluten-free blend with varied results)

• 1-1.33 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)

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Garlic Dill Sauce 

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• 0.44 cup hummus (or store-bought)

• 1.33-2.67 Tbsp lemon juice

• 1.33 tsp dried dill* (or 1 Tbsp fresh minced dill / amount as recipe is written — adjust as needed)

• 4 cloves garlic* (minced)

• ~4 Tbsp water (to thin)

• 1.33 pinch salt (optional)

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Directions

     

1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).

2. Add flour 1 Tbsp (~8 g) at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp (amount as original recipe is written // adjust if altering batch size).

3. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.

4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step - but they will be a little more fragile when cooking.

5. Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight // I used this scoop) and gently form into 11-12 small discs (amount as original recipe is written // adjust if altering batch size).

6. OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier falafel, but it's optional.

7. Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 Tbsp (30 ml). Swirl to coat.

8. NOTE: If not cooking all of the falafel right away, FREEZE uncooked falafel between layers of parchment paper and store in a container in the freezer up to 1 month. Then just thaw and cook as instructed!

9. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5-7.

10. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.

11. OPTIONAL: For even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying (either on a baking sheet or your skillet if it's oven-safe)!

12. Serve warm with garlic-dill sauce or hummus, inside a pita or naan, and with desired toppings or atop a bed of greens.

13. Best when fresh, though leftovers will keep in the refrigerator covered for 4-5 days. Freeze after that to keep fresh for up to 1 month. From thawed, reheat in a 350 degree F (176 C) oven for 15 minutes or until hot.

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Garlic Dill Sauce

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1. Prepare your sauce by adding hummus, lemon juice, dill, and garlic to a small mixing bowl, starting with 1 Tbsp (15 ml // or the lesser end of the range if altering batch size) lemon juice. Whisk to combine. Then add only enough water to thin so it’s pourable but still somewhat thick.

2. Taste and adjust flavor as needed. Add garlic for more zing, lemon juice for acidity, and dill for a more intense herb flavor. Depending on the hummus you use, you may want to add a pinch of salt.

3. Serve with things like crispy chickpeas, salads, wraps, and more (links above)! Will keep covered in the refrigerator up to 5 days (depending on freshness of ingredients used).