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The Best Crispy Vegan Falafel
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5
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4
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Yield:
About
14
small falafels
1
x
Ingredients
Scale
1x
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3x
2.5 cups
of organic chickpeas no salt added, rinsed and strained (from a can)
1/2 cup
white onion chopped
1/2 cup
oat flour (gluten-free or all purpose should work too, see notes**)
1/4 cup
chopped scallions
1 tablespoon
extra virgin avocado oil (I used Primal Kitchen) + more for frying
1 teaspoon
cumin
Optional parings: pita bread, greens, hummus, etc.
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Instructions
First add all ingredients to food processor
Pulse/blend until completely combined, it should form dough of sorts
Place the falafel dough in fridge for 30-60 minutes, I left mine in the food processor container but feel free to use what you prefer
After the falafel dough cools, begin forming them into small patties using your hand (about 1.5-2 tablespoons or so)
Heat a medium skillet on medium-high heat with avocado oil so entire pan is coated with a thin layer
Gently place the falafels onto the pan (I did this in two batches due to size of my pan)
Cook on medium heat for about 3-5 minutes on each side or until crispy
Once cooked, place onto a plate lined with paper towel to absorb some of the oil
Enjoy with your favorite pita bread or on salad
*Will stay good for 5 days in fridge or a month or so in freezer, if you reheat these I recommend oven for best results*
**to make oat flour simply blend together oatmeal in a blender or nutribullet for a few seconds and it will make flour
Author:
rachel mansfield
Category:
gluten-free, vegan
Cuisine:
lunch, dinner