I am not exaggerating! These are the beste falafel I ever tried – and believe me – as a long term vegan I ate and prepared loads of them!
Important to know: There are different kinds of falafel. Some require canned chickpeas and others even work with chickpea flour. Those varieties taste kind of nice, but they are not as soft and as moist as the ones I usually prepare.
For my recipe – and for every original middle eastern recipe – you need RAW chickpeas, that you soaked for 12 up to 24 hours. The soaking makes them soft and easy to handle. BUT: They are still raw and should not be consumed without deep frying! Deep frying – meaning, that your falafel is gonna swim in oil – substitutes cooking the chickpeas and makes them eatable. Don´t be afraid of deep frying! It is not as bad as it seems, if you know some tricks! You can use the oil a couple of times and store it in jars inbetween.
I enjoyed my homemade falafel with chapati bread, baby spinach, cucumbers, tomatoes and yogurt sauce. I used yogurt, I made by myself. But you can use any vegan yogurt or kefir, you fancy!
Take chickpeas, parsley, coriander, garlic and lemon juice, cumin and salt and put everything together into a big bowl. Blend it. Shape little balls with your hands (walnut size), if you want, flatten them out a little bit and deep-fry them. Again: Don´t roast them! They need to literally swim in oil! They take around one minute. Put them in a filter and let them cool down a bit.
Take all ingredients for the sauce and blend them together as well. If you like, substitute the sesame seeds with tahini.
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.