I tried this recipe for my husband because he loves falafel and was purchasing them already prepared from a reputable place. Knowing the oils used in the recipe he was digesting, I decided to make him this Mediterranean-inspired, vegan, gluten free recipe myself from scratch. The results were amazing! He devoured them!!!

Easy Vegan Falafel

Prep Time: 2 hours

Cook Time: 10 minutes

Total Time: 2 hours, 10 minutes

Serving Size: 12

Calories per serving: 91

Fat per serving: 5.8g


  • 1 – 15 oz can of chickpeas, rinsed, drained, patted dry
  • 1/3 cup chopped fresh parsley
  • 4 cloves garlic, minced
  • 2 shallots, minced (3/4 cup – you can substitute white onion)
  • 2 Tbsp raw sesame seeds (or substitute finely chopped pecans like I did)
  • 1 ½ tsp cumin, plus more to taste
  • ¼ tsp each sea salt and black pepper, plus more to taste
  • OPTIONAL: Healthy pinch each of cardamom and coriander (makes it delicious!)
  • 3 to 4 Tbsp gluten-free blend flour
  • 3 to 4 Tbsp grape seed oil for cooking (or substitute any neutral oil with a high smoke point)
  • ¼ cup of hummus or tahini (I used tahini)
  • Juice of ½ lemon (1 Tbsp)
  • 3/4 -1 tsp dried dill or 2-3 tsp fresh dill
  • 3 cloves garlic minced
  • Unsweetened almond milk to thin


  1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper, and coriander and cardamom to a food processor or blender and mix/pulse to combine, scraping down the sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
  2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands. I used 4 Tbsp.
  3. Taste and adjust seasonings as needed.
  4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up.
  5. Once chilled, scoop out rounded Tablespoon amounts (I used a small scoop) and gently form into 11-12 small discs.
  6. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl pan to coat with oil.
  7. Once the oil is hot, add only as many falafel as will fit comfortably in the pan at a time.
  8. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned. The deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
  9. Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.
  10. Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.
  11. To make the Garlic-Herb Sauce: Place all ingredients into a small bowl and mix/mash together with a fork until smooth, adding unsweetened almond milk as need to gain the consistency you want.


Saturated fat: 0.5g | Carbohydrates: 8.1g | Sodium: 87mg | Fiber: 1.6g | Protein: 2.2g


Recipe & Photo Credit from the Minimalist Baker, https://minimalistbaker.com, loosely adapted from Tori Avery.