Crispy Vegan Falafel Balls
Ingredients
- 1 can of chickpeas or 2.5 cups
- 1/3 cup chopped fresh cilantro
- 4 cloves garlic, minced
- 3 medium shallots, minced
- 2 Tbsp raw sesame seeds
- 2 tsp ground cumin
- 1/4 tsp each salt and black pepper
- 1 pinch each cardamom and coriander
- 1/4 cup all-purpose flour or chickpea flour (more as needed)
- Panko bread crumbs for coating (optional)
Preparation
Add chickpeas, cilantro, shallot, garlic, sesame seeds and all spices to a food processor or blender and mix to combine, scraping down sides until combined. You want a crumbly dough, not a paste.
Add flour 1 Tbsp at a time and mix to combine until no longer wet and you can mold the dough into a ball without it sticking - I used about 1/4 cup. Taste and adjust seasonings as needed.
Transfer to a mixing bowl, cover and refrigerate for 45 minutes.
Scoop out 2 tbsp amounts and gently form into 8-10 small balls.
To produce a crispier falafel, coat with Panko crumbs. Avoid if GF.
Place in air fryer and “fry” for 30 minutes, turning falafel every 7 minutes or so to cook evenly. OR bake for 30 minutes at 400 degrees, turning falafel every 10 minutes. You can also pan fry!
Serve warm with vegan tzatziki sauce or hummus inside a pita or on a salad.
Leftovers can keep in the refrigerator covered for 3-4 days. Freeze after that to keep fresh for up to 1 month. From thawed, reheat in a 400 degree F oven or air fryer for 15 minutes or until hot.
