Get ready to freshen up your vegan falafel recipe with these delicious green chickpea falafels!

Falafels were one of the first vegan recipes I made. I hadn’t ever tried falafels in a restaurant, as growing up in Newfoundland there wasn’t a wide offering of cuisines at the time. So, how did I happen upon trying falafels?

Well, it was through my first vegetarian cookbook, The Moosewood Cookbook (now a 40th-anniversary edition, how remarkable)! That cookbook was charming. It didn’t have full-color print or photographs, as most cookbooks now have – and are expected to have. Rather, it was hand-written, illustrated, and first self-published by Mollie Katzen in 1974.

I loved the personality and intimate feel of that book. It didn’t need photos. It was inviting and engaging through her beautiful illustrations and handwriting. It wasn’t fully vegan, but I wasn’t either when I first picked up the book. Still, I tinkered with some fully vegan recipes, including her falafels.

A Vegan Falafel Story

I remember making them once when extended family was at my mother’s house. My uncle walked in and joked with my sister “looks like baby shit“.

I kid you not.

At the time it was hurtful and insulting. Afterward, I realized it came from a place of lack of knowledge – and perhaps feeling threatened.

Regardless, I made them and they were delicious! And those that were open-minded enough to try them that day also enjoyed them.

That recipe converted me. I loved the new flavors I was experiencing with the cumin and cilantro, the hit of spice that was intriguing but not overpowering.

Later, I tried falafels in a restaurant. They were (are) very different than homemade! Mostly because they are deep-fried, but also because they can be too salty.

And, every time I’ve bought pre-made falafels I have the same experience: too salty, heavily spiced.

So, I make falafels at home. And, until now, I always used regular cooked chickpeas in falafels.

What are Green Chickpeas? Why Green Chickpea Falafels?

And then one day I discovered frozen green chickpeas. I was intrigued and excited to try them in recipes.

Green chickpeas are harvested earlier than standard garbanzos (chickpeas), and flash frozen. As a result, we can enjoy young green chickpeas that are fresh and crisp in flavor – and very nutritious.

I love using green chickpeas in dips, summer potato and bean salads, and in the colder months to soups just before serving.

Green chickpeas do not have a noticeable ‘beany’ flavor. They have a more subtle, neutral taste. Akin to potato or water chestnut, but with a texture somewhere between green peas and edamame.

Vegan Falafel Q&A

These green chickpea falafels bring the best of both elements together: the freshness and color of the green chickpeas with the alluring flavors of falafels. Definitely serve them with the Smoky Tahini Sauce – the pairing is divine!

I think you will enjoy this new falafel recipe. Do report back after trying these Green Chickpea Falafels! x Dreena

p.s. Just over a month to pre-order DREENA’S KIND KITCHEN and receive your FREE gifts and the chance to 1 of 4 big prizes!

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Green-With-Envy Falafels

Freshen up your vegan falafel recipe with these delicious green chickpea falafels! Made with green chickpeas, these falafels taste bright, flavorful, and fresh!

Course burgers, entree, Main Course

Cuisine Mediterranean

Keyword chickpeas, cilantro, parsley

Ingredients

• 5 cups frozen green chickpeas thawed (see note)
• 1 cup loose packed fresh cilantro leaves
• 1/2 cup loose packed fresh flat-leaf parsley leaves
• 1/4 cup pumpkin seeds
• 2 1/2 tbsp freshly squeezed lemon juice
• 3 medium-large cloves garlic
• 2 tbsp coconut milk from can, thick cream
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 1/2 tsp sea salt
• 1 tsp cumin seeds
• 1 tsp lemon zest
• 1/4 – 1/2 tsp crushed red pepper flakes (optional; adjust to desired heat

Smoky Tahini Sauce (see note for recipe link)

Instructions

• In a food processor, add all ingredients and process until mixture breaks down and then begins to come together. The falafel mixture will look rather uniform in color/texture, and should hold together when pressed.

  Preheat oven to 400 degrees while mixture chills. Take small scoops of the mixture, about 1 – 1 1/2 tbsp (using a cookie scoop is helpful). Place falafel balls on a baking sheet lined with parchment paper. Press down lightly to flatten slightly. Bake for 13-15 minutes, turning once through baking, until falafels begin to firm (they will still be tender inside) and golden in spots around the edges. (See note for pan-frying option.) Remove, and serve drizzled with the tahini sauce. Makes about 34-38 small falafels.

Notes

Green Chickpeas Note: If you don’t have enough of all of the green chickpeas, you can substitute a combination of shelled frozen edamame and frozen green peas, using about half of each. There’s no need to cook or heat the chickpeas or edamame/green peas, simply thaw slightly to enable swifter processing.

Tahini Note: Use a good quality tahini and prep an easy tahini sauce to drizzle over these falafels.

Pan-Frying Option: As an alternative to baking, you can pan-fry these falafels. Use a non-stick pan over medium/medium-high heat, working in batches. Cook for several minutes on each side until lightly browned, flipping just once or twice at the most, lip falafels just once or twice,

falafels images credit: Angela MacNeil