But this…this I am pinning forever. Anyway, both varieties held together great and were very tasty! The key is to press the patties between your hands firmly, but not TOO firmly–you don’t want the dough to be too compact, making them dry and hockey-puck-ish, but they obviously have to hold together (refrigerating or even freezing for a short time can help the moisture absorb a bit and facilitates forming the patties in my experience). May 18, 2015 - Sun-Dried Tomato Pasta – Simple, 6 ingredient Sun-Dried Tomato Pesto Pasta that comes together in 20 minutes! Also, I don’t eat garlic (causes SEVERE digestive issues and massive food hangover!) Mine were roughly chopped and I had a bit of trouble with them falling apart, even after baking. Thanks to your tip, I did it on the airfryer too. I daydream about these (probably) a bit too much, and people ask me to make them again all the time. I just hope the cultural integrity of certain food and its history is maintained, is all. One place I’m loving is Wolf and Bear, which serves up vegetarian and vegan Middle Eastern food with lots of gluten-free options. Tag: minimalist baker falafel. Proof: 1 – 2 – 3 – 4. Thanks for a great starting point! First time I’ve used the dry chickpeas…. Dana, your tahini date bomb post mentioned Dark Chocolate Almond Butter Snowballs, but I wasn’t able to access the recipe, even though I am a subscriber. Yum! Next time I’ll try the Easy Vegan Falafel recipe (that has always turned out for us) in the Vitamix and see whether I have the same problem. Am eating it tonight with homemade hummus in a wrap with veggies. After some research on the net, I took this recipe made it from dried soaked chickpeas, 25% of the chickpeas I left raw, the rest I boiled and followed the rest of the recipe, excellent garlicky taste, and nice texture. I will definitely be making these again. Absolutely delicious! The texture is crunchier and the taste is better ( in my opinion) Oops. I added smoky paprika as we use to at NF deli I use to work at! The taste was good, at least. Sometimes mint as well and green onions. I made with tinned chickpeas and had no problem with them coming together. Flavorful, healthy, and both vegan and gluten-free! These were dreamy, crisp and sturdy. I am sorry to hear that Donna! Flavorful, healthy, and both vegan and gluten-free! Yay! 35 %17 gCarbs. Thanks for sharing! You will not be subscribed to our newsletter list. Also, it was missing an acidic element for me, I think I’ll put some burger pickles on it next time. Amazing. I was starting to think I was going to burn the motor out on my mini food processor. These are so good, my partner and I have made this at least 3 or 4 times since it was posted. Just a “stupid” question from my side; is it possible to use a blender instead of a food processor? Yeah it was crumbly but the flavor and crispness can’t be beat. 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)! Crusty on the outside I didn’t have cumin so I used this spicy curry blend that was amazing in this recipe. Falafel should be healthy, flavorful, moist and crispy. These taste wonderful but they TOTALLY fell apart on me in the baking step (I didn’t pre-fry: didn’t want the extra splatter in the kitchen and was going for the healthier option), as I went to flip them over after 20 minutes in. I’ve come to the conclusion that my Lebanese and Israeli friends have always insisted upon–that real falafel is only ground, soaked chickpeas, NO FLOUR NECESSARY! Including a 10 Minute version! Soaked chickpeas are blended with onion, garlic, parsley, cumin, cardamom, coriander, and sea salt. I need to make some asap! Cheers, friends! You’re looking for a near paste with only very small bits of chickpeas and herbs. Hi Moi, we have several versions of falafel on the site using different methods and ingredients. A faster, easy way to make falafel the traditional way! Can you freeze some of the batter (?? Add parsley, garlic, lemon juice, cumin, salt, and pepper to a food processor and mix to combine. These falafel balls are guilt free, vegan, vegetarian, gluten free, kosher , super flavorful, easy and fun to make. I did add a flax egg to help bind it, but I forgot the lemon juice and didn’t grind the mixture up all the way. I am a new fan and will be trying other recipes of yours, Dana. Thanks for the suggestion, Jan. You can also, Rosemary Roasted Root Vegetable Panzanella, Butternut Squash & Miso Brussels Sprouts Nourish Bowl, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes! Let us know how it goes! Thanks so much for the lovely review. Will be making again! Disappointed. Any tips on how I can do it better ? Yippee! Thank you for sharing! Since then, Middle Eastern and Mediterranean have become two of my absolute favorite cuisines. Thanks so much! It’s not wrong to call them Mediterranean, but usually food called this way is attributed to Greek and Italian cuisine. I added a touch more salt. My family also loved them. We have only tried baking ones that had already been pan-fried and frozen. This is excellent and easy! However, I really struggled to get that pretty, brown “crust” on the whole falafel. How does this food fit into your daily goals? I turned the next day leftovers into vegetarian chorizo by crumbling and adding paprika, cayenne, and Chollula then I sautéed the mix in a little olive oil. 1/2 cup chopped white onion. It was delicious! Hi Rachael, we think larger discs would work! I am allergic to lemon (strange I know) so I used Apple Cider Vinegar instead, still tasted amazing. Planning on making over the weekend to eat later in the week! I love street cart falafels, so why not try it?! Flavorful, healthy, and both vegan and gluten-free! I followed it to a tee and the end result was nothing short of bland. I sort of suspected the recipe should call for more seasoning. I’m going to make these for work lunches, as I know falafels are nice and filling! I’ve made this recipe a few times now and LOVE it. If I were to use it again I’d use maybe 3 cloves. You fry and bake or just bake for 40 minutes? I ended up baking the falafel at 375F for ~30 minutes, flipping halfway through so that both sides would brown. I love your recipes, and everything I tried turned out great. Just made this recipe subbing in cooked lentils for the chickpeas. Normal I blig about finger rings for ladies. Great recipe! I’m so disappointed in the complete mess because otherwise they are fantastic. Thanks so much for the lovely review! Your pictures make a huge difference also in that it lets us know how the recipe should be progressing. You do have to slip the beans out of their skins before processing them, which is tedious, but you can look at it as a little meditation break. Shoulda listened to my gut! Simple Vegan Falafel | Minimalist Baker … Recipe from VB6 I love the sauce that you made for these, it sounds so good! Egyptians use only soaked fava beans. Once the bottom side is browned, flip gently as they can be fragile. It’s not wrong to call them Mediterranean, but usually food called this way is attributed to Greek and Italian cuisine. I will definitely make again :), Just made these and they were delicious, the batter was a little wet..I had a large bunch of parsley and a really juicy lemon. Well I used a little too much but I actually really liked them, and so did the rest of my family. Can’t wait to try…we LOVE falafel, but haven’t had it in forever because of the garlic. My two year old wants more “fawafels”. I fried some and baked some because I can’t eat a lot of oily things, I have heart problems and certain foods make my heart go crazy. I’ll be making these again! Feb 7, 2015 - Baked Falafel Burgers, a food drink post from the blog Minimalist Baker on Bloglovin’ Would a magic bullet work well as a food processor for this recipe? Wow what a wonderful recipe! Blend longer? I feel inspired now to make some healthy veggie burgers now that I see how easy it is to make the dough is a food processor. Using this method the burgers come out too dry to serve immediately because the crust is thick and dry for lack of oil. Before flour, the mix tastes great as written. I made these last night as directed, and have made a veggie-burger sized one for myself tonight. Delicious! Way healthier and way less mess. I have not tried it though, but if you give it a try, let me know how it goes! Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. They were probably a bit more crumbly than you’d like, but I expected that going in since I was using an air fryer. I now have falafel crumbles. Cover with 2 inches water and bring to a boil over high heat. Perhaps because I am not on Instagram? Flavorful, healthy, and both vegan and gluten-free! Is there a hack to get the chickpeas ready a bit faster in an instant pot at all? I forgot to mention as a busy mama of three rolling out and baking/frying individual falafel is sometimes too much work. I need to try your recipe(s) Asap!! I’ve always wanted to make my own and yours look delicious so I’m definitely going to try this one out. Thanks in advance! wow. 21-jul-2016 - Classic Vegan Falafel (GF), a food drink post from the blog Minimalist Baker on Bloglovin’ OPTIONAL STEP: For a little extra crust on the outside, before baking … Sample a small bit and adjust spices/salt/herbs as needed. This baked falafel recipe is a favorite I developed as an alternative to the greasy, dry falafels you find from street vendors. i tried this MASSIVE falafel pita for the first time yesterday (all i’d ever tried was hummus!!) I’ll try it and find some other chickpea flour uses. Hope that helps! Hi Marisa, Sorry you had trouble with the texture. Ur awessym resipe iz sooooo yumy I luv me sum mediteanium sausage. Have you every used almond flour or coconut flour to bind instead of the oat flour? :). HOWEVER, I serve these to clients who will eat them 12 hours later, at minimum. You can totally refrigerate your falafel mixture for later in the day! The flafels came out awesome. This is just a flop…recipe was a total disaster…. I need to let ya”ll know that I only have a Vitamix (with no pulse feature) and not a food processor so the first part of the recipe was a bit challenging. I’ve been a big falafel fan for years, but never managed to make one myself (it either fell appart, was tasteless or just wasn’t anything like falafel). I unfortunately only had EVOO to fry them with, and they soaked up all the oil. But the problem was that they did not stick together well when I tried to fry them. I LOVE Mediterranean food! I made this last night and they were delicious! :) I do have to adapt some recipes since I live in Costa Rica and some specific food items are not available or very difficult to find. Next time would you mind adding a rating to your review? I just pulled these out of the oven (I used 1/2 cup pay flour and fried a little before baking) and they are so freakin good!! You make it easy! I may be able to sneak some chickpea flour in after all…. They are perfect to add to any power bowl recipe or eat on their own. Now that I’ve had this falafel a few times, I’ve studied its flavors and texture and was convinced it was time to up my falafel game. Cheers, friends! Once the chickpeas are slightly cooled and dried, add to the food processor, along with gluten-free oat flour, salt, cumin, cardamom, coriander, and cayenne (optional). Keep up the good work! I bake them for that long because I like a firmer texture. What other bean can I use?? Thanks so much for sharing your tricks, Summer! It’s super helpful for us and other readers. Best falafel recipe ever! Look at the crispy, golden perfection. These burgers are super versatile! But thanks for the tip! If you guys make this recipe, you know the drill: Let us know! Love these! Thanks!!!! .. I got several compliments on how flavorful they were. They tend to have the best texture. Making these now but can’t get recipe for “garlic dill sauce” help :). We haven’t doubled the recipe, but another reader has done so with success- she doubled all ingredients except salt. Proof: 1 – 2 – 3 – 4. I’ll be trying the recipe again because I mixed up a few steps, like sauteing the burgers before freezing for 15 minutes. So, ultimately I would.be better off with the flour or dried form?? Thank you for all your vegan recipes !! Falafel is one of my all-time favorite foods. I don’t know how I would survive without this amazing blog and your cookbook – You make vegan so easy. Add rinsed and drained chickpeas to the baking sheet and bake for 10-12 minutes, or until slightly cracked and dried out. My boyfriend says it derserves more than five stars. This looks so good, I am soaking the garbanzo beans right now. Do you grind some of the garbanzos more so they act as a binder? 1 bundle fresh parsley ((1 bundle yields ~2 cups chopped)) 3 large cloves garlic. The pan searing (a must in my opinion) is tricky, but can be done with non-stick, then into a silpat lined baking tray for the full 40 minutes. Making these for dinner. Then place only as many falafel as will fit comfortably in the pan and cook 2-3 minutes on each side. I made this yesterday for company and it was a huge hit! This recipe is one of my favorites. Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan, Grape seed (or other high smoke point) oil for pan frying. I’m kind of smitten with these burgers. It only took 1 minute to mix everything throughly. It helps the falafel stay more firm and hold together :D. I have never made “real” falafels before. These are, without a doubt, the best falafel I’ve made. I’ve made a few others from your site – you’re very talented! yesyesyesyesyesyesyesyes!!!! I chose to bring them to a boil for a minute again, then let them soak for 10 more minutes. Many many thanks from Berlin. Can you make these into falafel balls and bake them? I prepared fresh garbanzos today, and then used teff flour and cooked them in an avocado oil greased muffin pan. i was thinking “where has this been all my life?? SO GOOD! My first not-falling-apart-falafel. I added a little cilantro and toasted sesame seeds to the mixture. Thanks so much for the lovely review, Sandra. We are glad you enjoyed it! Hope that helps! Food Recipes Cooking Recipes Eat Vegetarian Dishes Cooking Mediterranean Recipes Vegetarian Recipes Food And Drink. They were stuck to the foil, which I had not oiled prior to placing the patties on it. So fresh, quick and fil… However, instead of making a change I just went with it. Fry? Made exactly as directed except did not use flour. Completely crumbled as soon as I touched them. I’m wheat-free and vegetarian, leaning more and more plant-based. Jul 28, 2019 - 10-ingredient, classic vegan falafel - gluten-free and pan-fried to perfection! I like to serve it as a falafel burger on toasted whole wheat sesame buns with garlic chili sauce, spinach, cucumber tomato — “all the fixin’s.” Thanks so much for this recipe and your site. Delicious, satisfying, and only 30 minutes … Or would it work the same? I had to add water so it wouldn’t burn up my blender. 1/2 cup chopped fresh parsley . Dana, I love all the food you publish and cook. What do you think?? The texture was wonderful! looks delicious :). Hi! For the lack of gf-flour I used gram flour instead, which worked fine. Keeping this one for sure!! We served them in whole wheat pita pockets with shredded lettuce and tsaziki sauce. I followed the directions exactly, except cans of garbanzos here have 350g wet weight and 203g drained weight. So easy to make. Greetings from México. A simple, flavorful approach to restaurant-quality falafel! Wow, these were so good and well worth the effort! Thanks for all the great recipes. The only things I did differently were, add a little oil into the mixture to help it stick, and after whirling everything in the food processor I hit it with the immersion blender in a bowl to get it into more of a paste. I can’t have garlic— should I just leave it out or replace with something else? It crumbled a little and was wondering what I can do to have firmer patties next time, nonetheless absolutely delishious. Suggestions? I wrapped mine in raw collard leaves and could not be happier w/the outcome. I made this recipe and 7 cloves of garlic was way too much. Yayaya! In a sealed bag, the moisture from the middle of the patty rehydrates the crust and by the time they’re eaten, they’re PERFECT. Then add to a freezer safe container and freeze up to 1 month. :) Can’t wait to try it out. I tried baking, and they didn’t have as much flavor and were a little harder for some reason. Adjust heat as needed if they’re browning too quickly, or aren’t cooking quickly enough. blasphemy. This is the best ever falafel recipe I’ve ever made! I made them tonight for dinner and they were delicious!!!! I have always loved all your falafel recipes, so this is definitely a must-try!!! They came out as perfect little bite sized oven baked sliders. I think this is as good as my favorite Mediterranean restaurant. Wow! My food processor is terrible so mine were vert lumpy, but I didn’t even care. Jul 2, 2019 - 10-ingredient, classic vegan falafel - gluten-free and pan-fried to perfection! Hmm, leave it out sadly! I did use more than 300g of chick peas however :) thank you for the recipe! I love simple recipes, this one is just what I was looking for! I might cut down on the salt next time. Thanks so much, keep up the good work! Jul 22, 2016 - 10-ingredient, classic vegan falafel - gluten-free and pan-fried to perfection! Another quick question – Could I use all-purpose flour for this? You did it again Dana! Nov 3, 2015 - Easy, 10-ingredient vegan falafel made with canned chickpeas, parsley, cumin, and garlic. They were stuck to the foil, which I had not oiled prior to placing the patties on it. Hi Nathalie, sorry to hear this recipe didn’t work out for you! Instead, we use a quick-soak method and then add them to the mix after drying them thoroughly, give it a try next time and I think that will help with the mushy center! They definitely require some planning ahead though with the soaking of the chickpeas and refrigerating the dough (lots of hands off time, just need to be sure to start early enough!). to clarify any burger suggestions only using chick peas she does not care for black beans. So I had falafel crumbles. Looking to make a low sodium large batch for mom to keep in her freezer and pull out as needed…will a reheat in microwave work? It’s b/c of the impassive use of this terminology, people have mistakenly attributed hummus, stuffed grape leaves, halloumi, kebobs, gyros, garlic sauce, baklava, pita bread, moussaka, etc to non-Arab countries. Love your website and all your recipes. I love falafel, and I’m so happy to see your vegan and gluten-free recipe. I love your blog. Jul 12, 2015 - Easy, 10-ingredient vegan falafel made with canned chickpeas, parsley, cumin, and garlic. For guests and wished i had all the deliciousness l felt compelled to in! Recipe looks easy to make super easy to make for this even added more flour it be... T doubled the recipe salt with 1 ⁄ 2 cup water in heartbeat! Recipe is the best i ’ ve only tried baking ones that had already pan-fried. Place ( aside from Wolf & Bear ’ s super helpful for us and other.... Simple recipes, and tried this instead obsessed with falafel: “ ”... 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