Servings: 15 falafels
Calories: 96kcal
Ingredients:
1 cup dried chickpeas
1 small onion quartered
3 garlic cloves peeled
1/2 cup cilantro leaves
1/2 cup parsley leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground pepper
1 teaspoon red chili powder or paprika
salt to taste
oil for fryinh
Instructions:
Pick rinse and soak 1 cup chickpeas in plenty of water for 8-12 hours. Be sure to use a big vessel and plenty of water as chickpeas will double in size as they soak.
Before beginning the recipe, drain the chickpeas thoroughly. There should be too much moisture in the chickpeas.
To a blender jar add drained chickpeas, peeled and roughly chopped onions, peeled garlic cloves, ground cumin, coriander, pepper powder and salt to taste Also add rinsed cilantro and parsley leaves.
Pulse for few seconds until the mixture resembles coarse meal. Pick up a portion and try to make a ball to check consistency. refrigerate the mixture for 30 minutes.
Make small balls from the prepared mixture.
Heat oil for deep frying. Once the oil is bubbling hot but not smoking, slide the balls in batches.
Flip gently and fry until crispy and golden brown in medium flame. it takes around 3-4 minutes for each batch. Using a slotted spoon, remove carefully from oil.
Drain excess oil and falafel is ready to serve.
Notes:
Best falafels are made with soaked and drained dry chickpeas. Canned chickpeas are way too soft as they are cooked andl do not do well in this recipe.
the consistency of the mixture should be coarse yet not very much. If you try to make a ball with the pulsed mixture you should be able to and it should hold shape.
to make perfect falafels that are crispy from outside with fluffy light interior, the oil temperature has to be right. If the oil is not hot enough, the falafels will turn dense and hard. If it is too hot, they will brown quickly from outside while the inside will remain uncooked.
You can store the falafel mixture in refrigerator for 3 days. Store in airtight containers.
The shaped falafels can be frozen for 20 days. Shape the patties, line in a tray and freeze till they turn hard. Then transfer to freezer safe container and store.
Serving: 15small falafels | Calories: 96kcal

Vegan Cucumber Dill Sauce
Ingredients:

  • 1/2 cup of vegan plain yogurt (such as soy or coconut)
  • 1/4 cup of vegan mayonnaise
  • 1/4 cup of finely chopped fresh dill
  • 2 tablespoons of lemon juice
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste
  • 1 medium cucumber, peeled and grated
    Instructions:
  • Peel and grate the cucumber and squeeze out the excess water with a clean towel or a fine mesh strainer. You should have about 1/2 cup of grated cucumber.
  • In a small bowl, whisk together the vegan yogurt, vegan mayonnaise, dill, lemon juice, garlic powder, salt and pepper until well combined.
  • Stir in the grated cucumber and mix well.
  • Refrigerate the sauce for at least an hour to let the flavors meld.
  • Enjoy with your falafel or as a dip for fresh vegetables.