why make this recipe
Crispy Vegan Falafel Platter is a delicious and healthy meal option that everyone can enjoy. This recipe packs a punch with flavors from fresh herbs and spices, making it not just a nutritious dish but also a satisfying one. Falafel is a great source of plant-based protein, and when paired with fresh veggies and tahini, it creates a balanced meal that can please any palate. Whether you’re a vegan, vegetarian, or simply looking for a tasty dish, this platter is sure to impress.
how to make Crispy Vegan Falafel Platter
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
- Fresh veggies (cucumbers, tomatoes, bell peppers)
- Tahini (for serving)
- Lemon wedges (for serving)
Directions
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper.
- Pulse until mixed but still slightly chunky.
- Form the mixture into small balls or patties.
- Heat oil in a pan over medium heat.
- Fry falafel until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels.
- Serve hot on a veggie platter with tahini and lemon wedges.
how to serve Crispy Vegan Falafel Platter
To enjoy your Crispy Vegan Falafel Platter, arrange the falafel on a large plate and surround them with fresh veggies like sliced cucumbers, tomatoes, and bell peppers. Drizzle tahini over the top or serve it as a dip on the side. Garnish with lemon wedges for that extra zing. This platter is perfect for sharing or as a satisfying meal for yourself.
how to store Crispy Vegan Falafel Platter
You can store leftover falafel in an airtight container in the refrigerator for up to 3 days. Make sure they are fully cooled before sealing the container. If you want to store them for longer, you can freeze the uncooked falafel patties. Just freeze them on a baking sheet, transfer them to a bag once frozen, and they can last for up to 2 months.
tips to make Crispy Vegan Falafel Platter
- Make sure to drain and rinse the chickpeas well to avoid excess moisture.
- Don’t skip the herbs! Fresh parsley and cilantro are key to a flavorful falafel.
- Form the patties tightly so they hold their shape during frying.
- Use enough oil to cover the bottom of the pan for even frying.
variation
You can add other spices like paprika or chili powder for a little extra kick. For a gluten-free option, serve with a gluten-free pita and some fresh greens.
FAQs
1. Can I bake these falafel instead of frying?
Yes! You can bake them by placing them on a baking sheet and drizzling with a little oil. Bake at 375°F (190°C) for about 20-25 minutes, flipping them halfway through.
2. Can I make falafel ahead of time?
Absolutely! You can prepare the falafel mixture and form the patties ahead of time. Store them in the fridge for up to a day before frying.
3. What can I use instead of tahini?
If you don’t have tahini, you can substitute it with hummus or a yogurt-based sauce for a different flavor.