Mexican Vegan Falafel Recipe

Step 1

First drain the chickpeas and rinse. Set aside.

Step 2

Next grind the broccoli/cauliflower so that it is “riced.”  Makes about 1 to 1 1/2 cups riced after placed in food processor or blender.

Step 3

Next add the chickpeas to the food processor. Pulse together until combined. Do not over mix. The batter should be thick and chunky.

Step 4

Add the onion, jalapeño, cilantro, garlic, and spices in the food processor or blender and pulse until combined.  Note – if you don’t have a large food processor, you might want to work in batches blending the ingredients.

Step 5

Add the flour and flaxseed meal and pulse again until combined. Pour batter into bowl and mix again making sure everything is combined.

Step 6

Roll the batter into balls a little bigger than golf ball size.

Step 7

Place the falafel balls on a cookie sheet and chill in the fridge for 1 hour or freezer for 10 – 15 minutes to set. The longer the better if using the fridge. Once chilled, remove from fridge.

Step 8

Heat oven to 400F. After the falafel balls have chilled on baking sheet, grease the pan or line the baking sheet with parchment paper.

Step 9

Place them in the oven on center rack and bake for 25-30 minutes, turning once halfway through baking. Bites will be golden brown once done. Season with more salt/pepper if desired. Serve right away or freeze for later.

Step 10

Heat a large non stick pan on medium with a 2-3 tablespoons oil. Enough to coat the pan so falafel doesn’t stick.

Step 11

Place half the vegan falafel balls in the pan and fry on medium high, turning gently, for 4-6 minutes or until golden brown. Use lid of the pan to cover any oil splash if needed.

Step 12

Add more oil and repeat for the second batch.

Step 13

Place all balls on paper towel and blot off any extra oil if desired. Season with more salt/pepper if desired. Serve right away or freeze for later.