Classic Crispy Vegan Falafel
The ultimate comfort food, Classic Crispy Vegan Falafel boasts a crunchy exterior and a flavorful, herb-filled interior. This easy weeknight dinner is perfect for any occasion, bringing a taste of the Mediterranean right to your table. Try making it tonight!
Equipment
- Food Processor
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
Ingredients
- 1.5 cups Chickpeas dry, not canned
- 1 medium Onion
- 4 cloves Garlic
- 0.8 oz Fresh parsley
- 0.6 oz Fresh cilantro
- 1.5 tsp Ground cumin seeds
- 2 Tbsp Sesame seeds
- 1 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Baking soda
- 0.5 cup Cold water
Instructions
- Soak the chickpeas in cold water overnight. This step is crucial because it softens them and prepares them for blending. Make sure to check that they are fully submerged in the water, as they will expand and soak up moisture.
- Once they’ve soaked, drain the chickpeas and rinse them under cold water. This ensures that any starchiness is removed, giving you a cleaner flavor.
- Wash and chop the leaves off the parsley and cilantro. Ensure that you only use the leaves for the best flavor—stems can be bitter.
- Peel the garlic cloves and set them aside. You want to ensure they’re ready to impart their aromatic flavor into your falafel.
- Roughly chop the onion into smaller pieces, making it easier to blend later. This also helps in releasing its sweet flavor when cooked.
- Measure out all the other ingredients—the cumin, salt, black pepper, baking soda, and cold water.
- In a food processor, combine the chopped onion, garlic, chopped parsley, chopped cilantro, salt, black pepper, ground cumin, baking soda, and cold water.
- Pulse the mixture until it becomes creamy and grainy, but avoid over-blending. You want it to hold together without being completely pureed.
- Transfer the mixture into a large bowl and fold in the sesame seeds. Mixing them in at this stage adds a lovely crunch to the finished falafel.
- Cover the bowl and chill the falafel mixture in the fridge for at least 1 hour. This step makes it easier to form balls, as the mixture will firm up.
- After chilling, wet your hands and use them to form small balls or patties out of the falafel mixture. This ensures they don't stick to your hands.
- Next, heat a large pot over medium heat and add sunflower or coconut oil. Avoid using olive oil as it has a lower smoke point, which could lead to burning.
- Once the oil is hot, gently place a couple of falafel balls into the oil. Drop them in carefully to avoid splashes. Don’t overcrowd the pan, as this could lower the oil temperature and cause them to cook unevenly.
- Fry the falafel for approximately 5 minutes until they are golden brown on the outside. You want them to be crispy but not burnt, with the inside remaining vibrant green.
- Once done, remove the fried falafel and place them on a paper towel to absorb any excess oil. This step is crucial for that perfect crispy texture.
Notes
- Tip 1: Use a spoon or your palms and form patties rather than balls. Flat patties are easier to flip and fry on all sides.
- Tip 2: Preheat a large frying pan or a cast-iron skillet over medium-high heat. Add sunflower or coconut oil (not olive oil, but high-heat resistant and suitable for deep-frying).
- Tip 3: Gently place a couple of patties. Leave enough space to flip them easily with a slotted turner.
- Tip 4: Pan-fry them for approx. 2-3 minutes on both sides. Fried patties should be brown with a greenish ribbon around the side.