Easy Vegan Falafel Recipe - Sandhya's Kitchen (2024)

FAQs

What are vegan falafels made of? ›

What are the ingredients? Traditionally, falafel is made from dried chickpeas and/or includes fava beans. I opted for a more simple version, using canned chickpeas so you don't have to wait for the chickpeas to soak overnight or worry about not being able to find ingredients.

They have to have enough fresh herbs and onion. Too much onion and your falafel will have a bad after taste. Too little and they won't be as moist and fluffy as they should be. It's all about balance.

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.

Chickpea Flour - Chickpea flour firms up as it heats - making it a fantastic binder - it's also yellow in appearance, so your senses won't get confused. Use for: Burgers, falafel, pancakes, flatbreads and scones. How much: 1 egg = 3 tbsp chickpea flour + 3 tbsp water.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

Baking soda — It may seem odd to add baking soda to a savory recipe, but it helps keeps the interior texture of the falafels fluffy.

- Spices: cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices is what gives falafel it's bold authentic taste. - Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)

What Is It? Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.

What happens if you don't soak chickpeas for falafel? ›

Some recipes try to counteract the wetness by adding flour, which significantly dulls the flavor and makes the texture more doughy. Soak the dried chickpeas for at least four hours. If your chickpeas aren't sufficiently softened, you'll have unpalatably tough pieces of chickpea in your falafel.

Don't pack your patties too tightly.

Form the falafel balls gently, and if your mixture isn't holding together, pulse it a bit more in the food processor until it sticks together. If it's still too crumbly, pop it in the fridge to chill for 30 minutes before shaping and baking the patties.

Chill the mixture: Before forming your falafels, chill the mixture in the refrigerator for at least 30 minutes. This will help to firm up the mixture and prevent it from falling apart during cooking. Don't over-mix the mixture: Over-mixing the mixture can cause the falafel to become dense and soft.

Its the deep frying in oil that should cook the beans. The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.

Yes, falafel is a good source of protein. It's primarily made from ground chickpeas or fava beans, both of which are rich in protein, making falafel a suitable option for vegetarians and vegans looking to increase their protein intake.

Falafel is high in many micronutrients and a good source of fiber and protein. As such, it may help curb your appetite, support healthy blood sugar, and lower your risk of chronic disease.

Is Falafel Always Vegan? Falafel is almost always vegan. But they're often served in a wrap and the sauces added may not be vegan as they are sometimes yogurt based. But the falafels themselves are vegan.

Hummus is a vegan staple that allows you to have some versatility in your diet. It's an immensely popular food amongst vegans so you may have found a new favourite yourself. It's available in a wide range of flavours and is very versatile in the kitchen so you can experiment with it if you wish to.