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Vegan Falafel Recipe

How to make Vegan Falafel ?

#	Ingredients
1.	2 cups of chickpeas (cooked or canned)
2.	1 small onion, chopped
3.	3 cloves of garlic, minced
4.	1/4 cup of fresh parsley, chopped
5.	1/4 cup of fresh cilantro, chopped
6.	2 tablespoons of all-purpose flour (or chickpea flour for gluten-free option)
7.	1 teaspoon of ground cumin
8.	1/2 teaspoon of ground coriander
9.	1/4 teaspoon of cayenne pepper (optional)
10.	Salt and pepper, to taste
11.	Oil for frying (canola or vegetable oil)

#	Steps
1.	Drain and rinse the chickpeas in a colander, and then pat them dry with a paper towel.
2.	In a food processor, pulse the chickpeas, onion, garlic, parsley, cilantro, flour, cumin, coriander, cayenne pepper (if using), salt, and pepper until well combined but still slightly chunky. You can also mash the chickpeas with a fork or potato masher if you don't have a food processor.
3.	Transfer the mixture to a bowl and refrigerate for 30 minutes to an hour. This will help the mixture firm up and make it easier to shape.
4.	Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5.	Using your hands, shape the falafel mixture into small balls or patties, about 2-3 tablespoons per piece.
6.	Heat oil in a deep pan or skillet over medium-high heat until hot. Fry the falafel in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side.
7.	Remove the falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8.	Transfer the falafel to the prepared baking sheet and bake for an additional 10-12 minutes until cooked through.

Tips:

To make sure the falafel hold their shape, don't skip the refrigeration step.
If the mixture is too wet, add more flour, one tablespoon at a time until it's easier to shape.
If you don't want to fry the falafel, you can bake them in the oven for 20-25 minutes at 375°F (190°C) or until golden brown and crispy.
Falafel can also be frozen after shaping but before frying. Place the shaped falafel on a parchment-lined baking sheet and freeze for at least an hour. Once frozen, transfer the falafel to a freezer-safe container or bag and store in the freezer for up to 3 months. To cook, thaw the falafel in the refrigerator overnight and fry or bake as directed.

Enjoy your delicious and healthy vegan falafel!