Easy Vegan Falafel - Under 300 Calories

👨‍🍳 Instructions

1. 1
   Step 1

   Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).

2. 2
   Step 2

   Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.

3. 3
   Step 3

   Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside (see video).

4. 4
   Step 4

   Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1″ wide.

5. 5
   Step 5

   Refrigerate for 30 minutes.

6. 6
   Step 6

   Pour oil in a skillet or large pot – at least 1.7 cm / 2/3″ depth (Note 4). Heat on medium high to 180 – 190C / 355F (or drop a bit in, should sizzle energetically).

7. 7
   Step 7

   Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.

8. 8
   Step 8

   Drain on paper towels. Repeat with remaining falafel.

9. 9
   Step 9

   Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice. See Notes 5 and 6.

10. 10
    Step 10

    Combine tahini and lemon juice, and mix well. The mixture will stiffen.

11. 11
    Step 11

    Stir in the water 1 tbsp at a time and it will loosen again. The final consistency should be like a thick drizzle sauce (see video). Season to taste with salt.