Y’all! I tried so many recipes for falafel! Starting with dry chickpeas that you soak, canned, flour, no flour, fry, bake….you name it, I tried it! And I usually ended up with this….

No good! These fall apart bitches were the bane of my existence for weeks!

Buuuuuut!

I did it!

I wanted y’all to have a fool proof recipe so you didn’t go through what I did!

Full How To Video

Ingredients:

• 2 cans of chickpeas (drained, rinsed and dried)
• 1 medium red onion
• 2 cups fresh parsley
• 2 tbsp cumin
• 1/4 tsp each of garlic powder, salt, pepper and red pepper flakes (optional)
• 1/4 cup flour
• 1 tsp baking powder
• Oil for shallow frying (you can certainly bake them instead)

In batches, pulse chickpeas 2 or 3 times until crumbly.

Pulse your onion 2 or 3 times until minced.

Then pulse your parsley and spices about 6-8 times.

Mix your flour and baking powder together.

Add everything together in a large bowl and use your hands to mix together.

After wiping off your hands, form into balls or small ‘patties’.

Refrigerate for about an hour. (If you’re lazy and impatient like me, pop in the freezer for about 15 minutes)

Preheat a thin layer of oil in a pan on medium heat.

(You could certainly bake these for less oil, I would do 400 degrees Fahrenheit for about 20 minutes, flipping half way)

Don’t crowd your pan, but fry about 4-5 at a time, flipping after about 2 minutes. You want to make sure they’re golden brown before flipping.

Enjoy with some Vegan Tzatziki Sauce on Vegan Pita Bread.