Our vegan falafel are simple to make and great for stuffing into pitta wraps with some lettuce, avocado, tomato and cucumber for a quick lunch or dinner. They also make a perfect addition to a salad, just drizzle over your favourite dressing and serve!
Prep Time
20 Minutes
Cook Time
25 Minutes
Using a food processor, combine all of your ingredients. Make sure you keep a firm mixture by not over blending.
Cover the mixture in a bowl using clingfilm or beeswax food wraps and put in the fridge for at least an hour.
Use a spoon or ice cream scoop to create equal size balls.
Freeze your falafel for 5 minutes.
Add vegetable oil to your frying pan using a medium to high heat.
When the oil is hot enough place four falafel in to the pan at a time. Leave the other falafel in the freezer until ready to fry.
Fry each falafel for one and a half minutes using a spatula to flip your falafel over and cook for a further minute.
Once the falafel is a golden brown colour place your falafel on kitchen towel to drain any excess oil.
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