Falafels may be a stereotypical vegan food but it’s no wonder why when they taste this amazing! I’ve tried a range of different falafels – both from supermarkets and restaurants along with recipes from various books and websites but it’s safe to say that I love these the most. They’ve fast become one of my favourite savoury foods and this is the one recipe that I always come back too – the flavours are so versatile meaning that they taste amazing both hot and cold. Not only do these homemade falafels taste way better, they don’t contain any of the nasty additives or preservatives that shop bought versions often do and despite being bite-size, they really do pack a nutritional punch, with the perfect balance of healthy fats, protein and carbs. I love them served in lettuce wraps with a side of sweet potato wedges and a creamy tahini dressing but they’re equally amazing broken up into a big bowl of massaged kale or alongside quinoa, veggies and hummus.
There are two options when making these falafels; I love adding hemp powder for an extra burst of protein but if you don’t have it on hand feel free to substitute in another 3 tbsp of chickpea flour. I’ve made this recipe as simple as possible, with ingredients which are both affordable and accessible to everyone – although chickpea flour may sound exotic, it can be found in pretty much any supermarket nowadays!
Ingredients (makes 12)
- tbsp ground flaxseed
- 2 tbsp water
- 1 cup sliced chestnut mushrooms
- 1/2 cup diced red onion
- 1 large garlic clove
- 1 x 400g can chickpeas
- tbsp lemon juice
- 1/2 cup ground almonds
- 3 tbsp hemp protein powder
- 3 tbsp chickpea flour
- tsp cumin
- tsp chili powder
- himalayan salt and pepper, to taste
- Line a baking tray with baking paper and pre-heat the oven to gas mark 5.
- Start by mixing together the ground flaxseed and water in a ramekin or small bowl, set aside for 10-15 minutes to allow to thicken.
- Meanwhile, slice the mushrooms and chop the red onion and heat a tbsp olive oil in a pan. Add the mushrooms and red onion and saute for 4-6 minutes then crush the garlic clove and add it to the pan before sautéing for a further 1-2 minutes. Set aside to cool.
- Rinse and drain the chickpeas before adding them to a blender or food processor (I find that my nutribullet works perfectly) along with the lemon juice, ground almonds, hemp protein, chickpea flour, cumin, chili powder, salt, pepper, mushrooms, red onion and the thickened flax mixture.
- Blitz in the blender until everything is well combined, you want the mix to still be a little chunky and be careful not to over blend as you’re likely to end up with hummus!
- Using your hands, roll the mixture into 12 balls and place onto the lined baking tray. Place in the centre of a pre-heated oven and bake for 15 minutes. After this time, remove the falafels and flip them over before returning to the oven and baking for a further 10-15 minutes.
- These keep well in the fridge for up to a week but they can be frozen for 1-3 months. To reheat simply wrap in foil and place in a pre-heated oven for 30 minutes.
If you make these, don’t forget to tag me on instagram @nourishingyas – you’ll find meal ideas incorporating falafels there too x