Chickpea Vegan Falafel Recipe
So, you want to feel morally superior and full at the same time? Enter: Chickpea Vegan Falafel.
These crispy bites are crunchy outside, fluffy inside, and sassier than your last situationship.
They pair well with wraps, salads, and unsolicited opinions about your protein intake.
No eggs, no dairy, just pure plant-based power in every golden orb of joy.
It’s Middle Eastern flair meets fridge-friendly pantry staples.
Blend, shape, sizzle, and boom—goddess-level lunch ready before your next breakdown snack.
And yes, they freeze well—because adulting means meal prep, not tears and toast at midnight.
Chickpea Vegan Falafel Recipe
A protein-packed, crunchy-on-the-outside, soft-on-the-inside falafel recipe made with chickpeas, herbs, and spices—completely plant-based and unapologetically fabulous.
Ingredients
Method
- Drain soaked chickpeas and toss them into the food processor like a woman on a mission.
- Add onion, garlic, herbs, spices, lemon juice, salt, and baking soda. Blend until it looks like chunky green magic.
- Stir in flour to bind your emotions—and the falafel.
- Shape into small balls or patties. Chill for 10 minutes if they’re feeling soft and dramatic.
- Fry in hot oil until golden brown or bake at 200°C for 20 minutes, flipping halfway for that glow-up.
- Serve with tahini, hummus, or just your sparkling personality.
Notes
📊 Nutritional Info (Per Serving)
- Calories: 280
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Iron: 18%
- Folate: 22%
- Magnesium: 20%
- Vitamin C: 12%
- Zinc: 14%
💡 Tips to Upgrade Your Falafel Game
- Bake them for fewer calories and less drama.
- Add a touch of chili powder if your taste buds are bored.
- Don’t overblend—you want texture, not green hummus.
- Freeze raw balls and cook fresh. Because why settle for soggy leftovers?
- Wrap in pita, stuff in tacos, or toss in salad. The world is your falafel.
