Easy Vegan Falafel | Minimalist Baker Recipes
Easy Vegan Falafel | Minimalist Baker Recipes includes 1 15- ounce (425 g) can chickpeas, rinsed, drained and patted dry, 1/3 cup (15 g) chopped fresh parsley (or sub cilantro), 4 cloves garlic,...
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Slotted spoon
- Spatula
- Plate
- Paper towel
Ingredients
- 1 15- ounce (425 g) can chickpeas, rinsed, drained and patted dry
- 1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
- 4 cloves garlic, minced
- 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
- 2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans)
- 1 1/2 tsp cumin, plus more to taste
- 1/4 tsp each sea salt and black pepper, plus more to taste
- optional: Healthy pinch each cardamom and coriander
- 3-4 Tbsp (24-31 g) all-purpose flour (or sub oat flour or gluten-free blend with varied results)
- 3-4 Tbsp (45 - 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)
- optional: Panko bread crumbs for coating (see instructions)
- Garlic Dill Sauce for serving (found within the Mediterranean Baked Sweet Potato Recipe)
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