Vegan Oil-Free Falafel

Vegan Oil-Free Falafel is a healthier, yet still authentic version of traditional falafel. This easy vegan falafel is a delicious mix of chickpeas, herbs, and spices. Gluten-free and air fryer options included!

Course Main Course

Cuisine Mediterranean

Prep Time 20

Cook Time 20

Total Time 40

Servings falafel

Calories 54

Author Elizabeth

Equipment

Food Processor

Ingredients

1 Pound Dry Chickpeas
½ Teaspoon Baking Soda
1 Cup Fresh Parsley
1 Cup Fresh Cilantro
2 Tablespoons Dried Dill
1 Small Red Onion quartered
8 Cloves Garlic
1-2 Tablespoons Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Cumin
1 Tablespoon Coriander
½ Teaspoon Cayenne
1 Teaspoon Baking Powder
2 Tablespoons Sesame Seeds
½ Cup Oat Flour

Instructions

The day before you want to make falafel, soak the chickpeas and baking soda in lukewarm water. The beans will expand as they soak, so make sure to cover them in several inches of water.
In the morning, drain the chickpeas.
Add the chickpeas, parsley, cilantro, dill, onions, garlic, and spices to a food processor. Blend/pulse until mostly smooth. Don't over mix.
Transfer the mixture to a bowl and refrigerate for an hour, up to overnight. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Remove the falafel mixture from the fridge. Stir in the sesame seeds, baking powder, and oat flour.
Use a cookie scoop or tablespoon measure to scoop 2-tablespoon sized balls. Roll into spheres or flatten into patties.
Bake for 15-20 minutes. If you made patties, flip the patties halfway through.
Serve with tzatziki, pita, and tahini. Enjoy!

Nutrition