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  • Writer's pictureGrace Reveley

Plant Based Falafels

Updated: Apr 19, 2020

A simple easy dish to brighten up your lunchtime.

As the shelves in the supermarkets look a little bare, here is a super simple recipe to use up those stored tins in your cupboard. This recipe makes 8 super soft and crispy falafels that you can dress up to suit any occasion. Paired beautifully in a pitta or as part of a chunky salad, these are great and healthy for all the family.


How to make vegan falafels...

Makes 8 falafel balls Cook time 1hour


1 can of Chickpeas

2tbsp of Flour

1 Large Shallot

2 Cloves of garlic

Small handful of basil

1 tbsp of cumin

1tsp of Chilli powder

1 tbsp of olive oil, 3 to 4 tbsp of olive oil for frying

Pinch of salt and Pepper

This recipe makes 8 falafels, I tripled the recipe as I was cooking for 5 hungry people


In a blender or food processor put in your chickpeas, large chopped shallot, garlic, small handful of basil, cumin, chilli powder, olive oil and salt and pepper.

Tip: You can swap out the basil for whatever herbs you have around the house. Could be coriander, oregano, mint- dried or fresh.

Blend together the mixture until it is loosely combined. Stop blender and add in 2tbsp of flour and blend again until the mixture comes together as a paste, leaving a few chunky bits to add texture. Taste a little of the mixture and add extra salt, pepper, cumin or chilli if required.

Flour a large surface or chopping board, turn out mixture onto floured surface and split into 8 sections. Roll up each section into a ball, trying not to handle too much. Use a sprinkle of extra flour if the mixture is too wet. You want the falafel to be soft and moist however not get completely stuck to your hands.

Tip: You can freeze or place your falafels in the fridge for 45 minutes to allow them to firm up for better crispier frying. You can miss this step if you are on a tight time schedule as it isn't essential.

Place a generous amount of oil in the pan to shallow fry the falafel, allow oil to heat up and carefully place falafel into pan. Be very careful here as the oil will be very hot. Allow falafel to crisp, and turn gently every few minutes to create an even colour. Once cooked, remove from pan to serve.

I served these falafels in a warm pitta with some vegan mayo, tomatoes, cucumbers and fresh basil. You could also serve as part of a salad, with rice and veggies or just as a snack dipped in a little vegan mayo.

Keep refrigerated and use within 3 days, reheat before eating.

And thats it, a super simple yummy lunch time treat that is easy to make and tastes even better.

Lots of love to everyone.

G x



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