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Our go-to vegan Felafel recipe
Dirty snack or part of a middle-eastern feast. Felafels are simply amazing, plus super easy to cook.
Servings Prep Time
30balls 30minutes
Cook Time Passive Time
10minutes 8hours
Servings Prep Time
30balls 30minutes
Cook Time Passive Time
10minutes 8hours
Ingredients
Instructions
  1. Soak the chickpeas and fava beans overnight. Then 10 minutes before preparing the felafels rinse and leave to drain for 10 mins.
  2. Chuck all the ingredients into a food processor and blitz until the resultant mix is smooth, but retains some texture.
  3. Using your hands, spoons or (if you’re lucky enough to have one) a falafel press (see below) to make around 30 balls. Freeze on a baking paper lined sheet what you don’t want to use straight away.
  4. To cook, either deep fry (our prefered method) or shallow fry in vegetable oil.
  5. Serve with hummus, flat breads, griddled aubergine or courgettes and salad. Or anything really. It’s all good.
Recipe Notes

We have a falafel scoop like this one. It makes the whole process super quick and the resultant felafels look very professional.

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