Falafel (vegan) Recipe

Soak chickpeas

Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 12–24 hours in the refrigerator or at room temperature, changing the water once if soaking longer than 12 hours. Do not use canned chickpeas—dry chickpeas produce the proper texture.

Drain and prep

Drain the soaked chickpeas thoroughly and pat them dry with a clean towel. Transfer to a food processor fitted with a metal blade. Add the chopped onion, garlic, parsley, cilantro, cumin, coriander, smoked paprika, black pepper, salt and chili flakes (if using).

Process mix

Pulse the mixture in 10–15 short pulses until it comes together into a coarse, slightly grainy paste. Scrape down the bowl as needed—do not over-process into a paste or puree. You should still see small bits of chickpea and herb.

Add binder

Sprinkle in the flour and baking powder and pulse 2–3 times to combine. The mixture should hold together when pressed; if too wet, add up to 1 more tablespoon of flour. Taste and adjust salt or spices.

Chill

Transfer the falafel mixture to a bowl, cover, and refrigerate for 30–60 minutes to firm up (this helps them hold shape while frying).

Form falafel

Using wet hands or a small ice-cream scoop (about 1.5 tablespoons), form the mixture into balls or flattened patties about 1.5 inches across. If using, roll the formed falafel lightly in sesame seeds to coat.

Fry falafel

Heat neutral oil in a deep skillet or heavy-bottomed pan to 350°F (175°C) or until a small piece of bread sizzles when dropped in. Fry falafel in batches, not overcrowding the pan, for 3–4 minutes per side until deep golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Alternatively, bake at 200°C (400°F) for 18–22 minutes, flipping halfway, brush with a little oil for crispiness.

Combine cilantro, mint, green chili, lemon juice, vinegar, sugar, and salt in a small blender or food processor. Blend until smooth, adding water 1 tablespoon at a time to reach a thick but pourable consistency. Stir in the olive oil, if using. Taste and adjust acidity or salt. Chill until ready to serve.

In a small bowl whisk the vegan yoghurt with lemon juice, grated garlic, cumin, salt, and chopped dill or parsley if using. Adjust consistency with a teaspoon or two of water if too thick. Refrigerate until serving.

Preheat the oven to 220°C (425°F). On a rimmed baking sheet, toss the halved baby potatoes, carrots, zucchini, red pepper and quartered red onion with olive oil, garlic powder, dried oregano, salt and pepper until evenly coated. Arrange in a single layer with cut sides down where possible.

Roast for 25–35 minutes, stirring or turning once halfway, until potatoes are tender and vegetables are caramelized at the edges. If potatoes are taking longer, remove the softer vegetables after 20 minutes and continue roasting potatoes until done.

Arrange warm falafel on a platter with roasted vegetables and potatoes. Serve chutney and vegan yoghurt sauce on the side, with lemon wedges and fresh herbs. Offer flatbreads or pita if desired. Squeeze lemon over falafel just before eating and enjoy.