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Easy Vegan Falafel with Garlic Dill Sauce Recipe

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This easy vegan falafel recipe is a flavorful, plant-based delight made with chickpeas, fresh herbs, and spices. Crisped to golden perfection in a skillet with a touch of oil, these falafel patties are freezer-friendly and perfect for serving in pita, atop salads, or with a delicious garlic dill sauce. The recipe is simple, requires minimal ingredients, and offers optional coatings and baking steps for extra crunch.

Ingredients

Falafel

  • 1 15-ounce can chickpeas, rinsed, drained, and patted dry
  • 1/3 cup chopped fresh parsley (or substitute cilantro)
  • 4 cloves garlic, minced
  • 2 medium shallots, minced (about 3/4 cup or 65 g; can substitute white onion)
  • 2 Tbsp raw sesame seeds (or substitute finely chopped nuts such as pecans)
  • 1 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • Pinch of ground cardamom (optional)
  • Pinch of ground coriander (optional)
  • 3-4 Tbsp all-purpose flour
  • 3-4 Tbsp avocado oil (or any neutral oil with high smoke point) for cooking
  • Panko bread crumbs for coating (optional, gluten-free as needed)

Garlic Dill Sauce

  • (Not specified in detail in the recipe, but typically includes minced garlic, fresh dill, vegan yogurt or mayonnaise, lemon juice, salt, and pepper as preferred)

Instructions

  1. Prepare falafel mixture: Add chickpeas, parsley, minced shallots, garlic, sesame seeds, cumin, salt, pepper, and optional cardamom and coriander to a food processor or blender. Pulse until combined with a crumbly texture, not a smooth paste, scraping down sides as needed.
  2. Add flour to bind: Incorporate 1 Tbsp of flour at a time, pulsing after each addition until the mixture is no longer wet and can be formed into a ball without sticking. Typically, about 4 Tbsp of flour are used.
  3. Adjust seasonings: Taste and add more salt, pepper, or spices to create a bold flavor.
  4. Chill dough to firm up: Transfer mixture to a bowl, cover, and refrigerate for 1-2 hours. Alternatively, chill in the freezer for 45 minutes or skip chilling if short on time (note patties will be more fragile without chilling).
  5. Form falafel patties: Scoop out rounded tablespoon-sized portions (~30 g each) and shape gently into 11-12 small discs.
  6. Add optional coating: If desired, press panko bread crumbs onto each side of the patties to achieve extra crispiness.
  7. Heat oil in skillet: Warm a large skillet over medium heat and add enough oil (about 2 Tbsp) to generously coat the pan.
  8. Freeze for storing (optional): If not cooking immediately, freeze uncooked falafel between parchment paper layers in a container for up to 1 month.
  9. Cook falafel: Place 5-7 patties comfortably in the hot oil and cook for 4-5 minutes total, flipping once when the underside turns deep golden brown. Repeat with remaining falafel.
  10. Optional baking for extra crispiness: After pan frying, bake falafel in a 400°F (204°C) oven for 5-10 minutes on a baking sheet or oven-safe skillet.
  11. Serve: Enjoy warm with garlic dill sauce or hummus, inside pita or naan bread, or atop salads with desired toppings.
  12. Storage and reheating: Leftovers keep covered in the refrigerator for 4-5 days. For longer storage, freeze up to 1 month. Reheat thawed falafel in a 350°F (176°C) oven for 15 minutes or until heated through.

Notes

  • Ensure chickpeas are well drained and dried to prevent soggy falafel.
  • Chilling the dough helps the falafel hold their shape better during cooking but can be skipped if needed.
  • Panko coating is optional but adds a nice crispy texture.
  • You can substitute shallots with white onions if needed.
  • Falafel can be frozen uncooked or cooked; freeze uncooked between parchment layers to prevent sticking.
  • Use a neutral oil with a high smoke point for frying, such as avocado oil.
  • Adjust spices to your preferred taste; falafel flavor should be bold.
  • Falafel can be served in pitas, on salads, or with a variety of sauces for versatility.

Find it online: https://yumntasty.com/easy-vegan-falafel-with-garlic-dill-sauce-recipe/