Easy Vegan Falafel Recipe That’s Crispy, Flavorful, and Ready in 30 Minutes

If you love Middle Eastern flavors but want a quick, plant-based meal, this easy vegan falafel recipe is for you. Made with just 7 simple ingredients and no soaking required, these falafel are crispy on the outside, tender on the inside, and full of aromatic herbs and spices.

Whether you prefer to pan-fry or bake them, they’re perfect stuffed in pita with creamy vegan tzatziki and hummus for a satisfying meal in 30 minutes.

Why This Vegan Falafel Is So Easy and Delicious

Traditional falafel recipes often call for dried chickpeas soaked overnight, a time-consuming step common in classic guides, as seen in Bon Appétit. This version uses canned chickpeas that are drained, rinsed, and thoroughly dried for convenience without sacrificing texture or taste.

Adding a handful of cashews provides a subtle richness and helps bind the mixture for a crumbly yet cohesive dough. Fresh parsley and cumin bring authentic Mediterranean flavor.

The simple ingredient list and two cooking options — pan-fry or bake — make this recipe adaptable for any kitchen setup.

Ingredient Notes to Make Your Falafel Perfect

• Canned Chickpeas: The base of your falafel, canned chickpeas save time and still produce great texture if thoroughly dried before use. They are also packed with protein and fiber, according to nutritional data from Healthline.
• Garlic: Adds savory depth — eight cloves pack a flavorful punch.
• Raw Cashews: Provide a nutty creaminess that helps the falafel hold together without eggs. If you have nut allergies, sunflower seeds are a good substitute.
• Fresh Parsley: Brightens the falafel with herbal freshness. Use dried parsley only if necessary, but flavor will be milder.
• Cumin: Essential for that warm, earthy, Mediterranean flavor.
• Flour: Acts as a binder to hold the mix together; all-purpose flour is recommended, though gluten-free flours like chickpea flour can also work with slight texture differences.
• Salt: Enhances overall flavor—don’t skip!

Step-by-Step Instructions for Easy Vegan Falafel

1. Prepare your ingredients: Drain and rinse canned chickpeas, then spread them on a clean kitchen towel or paper towels to dry thoroughly. Dry chickpeas are key for good texture.
2. Pulse garlic and cashews: In a food processor, briefly pulse garlic and cashews just until chopped, not pureed.
3. Add remaining ingredients: Add chickpeas, parsley, cumin, salt, and 3 tablespoons flour to the processor. Pulse several times, scraping down sides, until the mixture becomes crumbly and sticks together when pressed. Avoid over-processing into a paste. Add more flour 1 tablespoon at a time if mixture feels too sticky.
4. Form falafel: Scoop about 2 tablespoons of mixture and shape into balls, then gently flatten into discs about 1/2 inch thick. You should get about 12 falafel discs.
5. Cook your falafel:
   • Pan-fry: Heat a non-stick skillet over medium heat with 2-3 tablespoons oil. Cook falafel discs 3-4 minutes each side until golden and crispy.
   • Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and bake discs for 15 minutes, flip, and bake for an additional 10 minutes.
6. Serve: Stuff in warm pita or flatbread with vegan tzatziki, hummus, fresh tomatoes, cucumber slices, and lettuce for a full meal.

Tips for the Best Vegan Falafel Every Time

• Don’t over-process the mixture: A slightly coarse, crumbly texture makes falafel crispy outside and tender inside.
• Thoroughly dry chickpeas: Excess moisture leads to soggy, crumbly falafel. Pat dry carefully.
• Adjust flour slowly: Add flour just enough to bind, but avoid making the mixture too dense or dry.
• Cook gently: Flip carefully to keep falafel intact and get an even, golden crust.
• Try air frying: For a healthier alternative to pan frying, mist falafel discs lightly with oil and air fry at 375°F for 12-15 minutes for crispness without excess oil.

Troubleshooting Common Falafel Problems

• Why is my falafel falling apart?

  Likely causes include too much moisture or insufficient binding flour. Make sure chickpeas are very dry and add flour a tablespoon at a time until the mix holds together.

• Can I make falafel without a food processor?

  You can mash chickpeas by hand, but the texture won’t be as cohesive or uniform. Use a fork or potato masher and chop garlic finely by hand.

• What about nut allergies?

  Substitute cashews with sunflower seeds or omit them entirely, adding a tablespoon more flour or a spoon of cooked quinoa to improve binding.

• Can I freeze falafel?

  Yes! Shape discs and freeze uncovered on a baking sheet until solid, then transfer to a container or bag. Cook from frozen by baking or frying until heated through and crispy.

• How to reheat cooked falafel?

  Reheat in an air fryer or oven to refresh crispiness, or microwave gently if short on time (the texture may soften).

How to Serve Vegan Falafel for a Delicious Meal

Vegan falafel is wonderfully versatile. The classic way is to serve them in warm pita or flatbread with fresh veggies like cucumber, tomato, shredded lettuce, and a generous dollop of creamy vegan tzatziki and hummus.

Add pickled red onions or sliced radishes for extra tang and crunch. For a grain bowl, lay falafel over brown rice, quinoa, or farro, then top with the same fresh veggies and sauces.

Falafel also shines on a salad bed with greens, olives, cherry tomatoes, and a drizzle of lemon-tahini dressing for a light, nutritious meal. Pair your meal with a crisp cucumber salad or a side of baba ganoush to round out your Mediterranean feast. For another hearty plant-based meal with similar flavors, try our easy vegan stuffed peppers recipe.

Storing and Reheating Your Falafel

Uncooked falafel discs freeze beautifully. Place shaped falafel on a parchment-lined tray in the freezer until firm, then transfer to an airtight freezer bag for up to 3 months.

Cooked falafel can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in an air fryer or oven at 350°F (175°C) for 5-7 minutes to restore crispness.

Avoid microwave reheating unless pressed for time, as it softens the falafel. If you want to meal prep, you can make a big batch, freeze half uncooked, and enjoy fresh batches whenever you want!

Conclusion

This easy vegan falafel recipe lets you enjoy a classic Middle Eastern favorite in just 30 minutes and with minimal fuss. Using canned chickpeas, fresh herbs, and simple pantry spices creates a crispy, flavorful, and hearty dish that everyone can enjoy, whether baked or fried.

Keep the tips and troubleshooting advice handy for perfect results every time. Serve in pita or over grains with vegan sauces and fresh veggies to make a healthy, satisfying meal that’s sure to become a staple in your kitchen. If you enjoyed this quick chickpea recipe, you’ll also love our 30-minute chickpea tikka masala.