Classic Vegan Falafel Balls
Ingredients
- 1 15-ounce can chickpeas, rinsed, drained and patted dry
- 1/3 cup chopped fresh parsley
- 4 cloves garlic, minced
- 2 shallots, minced
- 2 Tbsp raw sesame seeds
- 1 1/2 tsp cumin, plus more to taste
- 1/4 tsp each sea salt and black pepper, plus more to taste
- 3-4 Tbsp all purpose flour or use oat or chickpea flour for gluten free
- 3-4 Tbsp grape seed oil for cooking
Preparation
Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper to a food processor or blender and mix or pulse to combine, scraping down sides as needed until thoroughly combined. Do not over mix; it should look crumbly.
Add flour one tablespoon at a time and mix to combine until the mixture is no longer wet and can be molded into a small patty or ball. Oil your hands when forming the patties.
Taste and adjust seasonings as needed.
Transfer to a mixing bowl, cover, and refrigerate for 1-2 hours to firm up.
Once chilled, scoop out rounded tablespoon amounts and gently form into 11-12 small patties.
Heat a large skillet over medium heat and add enough oil to generously coat the pan, about 2 tablespoons. Swirl to coat.
Once the oil is hot, add as many falafel as will fit comfortably in the pan, about 5, and cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned.
