Why does my homemade falafel fall apart?

The most common reason falafel falls apart is too much moisture in the mix or over-blending the ingredients. To keep your vegan falafel recipe firm and crisp, dry your chickpeas well, blend just enough to keep it crumbly (not pasty), and add flour gradually until the dough holds its shape. Chilling the mix before cooking also helps.

Are vegan falafels healthy?

Yes, absolutely. A vegan falafel recipe made with chickpeas, herbs, and spices is packed with plant-based protein, fiber, and healthy fats—especially if you pan-fry in avocado oil or bake them. They’re also naturally cholesterol-free and can be made gluten-free.

What is the best binding agent for falafel?

In a vegan falafel recipe , the best binders are all-purpose flour, oat flour, or a gluten-free blend. These help absorb moisture and hold the mixture together without eggs or dairy. You can also roll falafel in panko breadcrumbs for extra stability and crunch.

How is an authentic falafel typically cooked?

Traditional falafel is deep-fried in hot oil until golden and crispy. For a healthier take, this vegan falafel recipe uses pan-frying or air-frying to achieve a similar texture without the excess oil. Baking is also a great option for a lighter version.

The Best Vegan Falafel Recipe – Crispy, Flavorful & 100% Plant-Based

Description

Easy, 10-ingredient vegan falafel made with canned chickpeas to save time, and packed with flavor from parsley, cumin, and garlic. A simple, flavorful approach to restaurant-quality falafel!

Ingredients

Scale

1 15-ounce can chickpeas (rinsed, drained, and patted dry)
1/3 cup chopped fresh parsley (or cilantro)
4 cloves garlic, minced
2 medium shallots, minced (~3/4 cup)
2 Tbsp raw sesame seeds
1 1/2 tsp cumin
1/4 tsp sea salt
1/4 tsp black pepper
Pinch each of cardamom and coriander (optional)
3–4 Tbsp all-purpose flour (or oat/gluten-free blend)
3–4 Tbsp avocado oil for cooking
Panko breadcrumbs for coating (optional)

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Instructions

Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper, and optional spices to a food processor and pulse until crumbly and combined.
Add flour 1 Tbsp at a time and pulse until dough is moldable and not sticky – use about 4 Tbsp.
Adjust seasoning to taste, then transfer to a bowl, cover, and chill in fridge for 1-2 hours (or freeze for 45 minutes).
Scoop rounded tablespoon amounts and form into 11-12 small discs.
Optional: Coat with panko breadcrumbs for extra crispiness.
Heat oil in a skillet over medium heat and swirl to coat pan.
Once hot, cook 5-7 falafel at a time for 4-5 minutes, flipping once deep golden brown.
Optional: For extra crispiness, bake in a 400°F (204°C) oven for 5-10 minutes after frying.
Serve warm with garlic-dill sauce, hummus, in a pita, or on greens.
Store leftovers in fridge 4-5 days or freeze uncooked falafel for 1 month.

Notes

Best served fresh with garlic-dill sauce. Can be frozen before cooking for up to 1 month. Recipe adapted from Tori Avey. Nutrition calculated without sauce or optional ingredients.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Entrée
Method: Stovetop
Cuisine: Middle Eastern-Inspired

Nutrition

Serving Size: 1 falafel
Calories: 91
Sugar: 1.5g
Sodium: 87mg
Fat: 5.8g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8.1g
Fiber: 1.6g
Protein: 2.2g
Cholesterol: 0mg