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
Keyword chickpeas, cilantro, parsley
5cupsfrozen green chickpeasthawed (see note)
1cuploose packed fresh cilantro leaves
1/2cuploose packed fresh flat-leaf parsley leaves
2 1/2tbspfreshly squeezed lemon juice
3medium-large cloves garlic
2tbspcoconut milkfrom can, thick cream
1 1/2tspsea salt
1/4 - 1/2tspcrushed red pepper flakes (optional; adjust to desired heat
Smoky Tahini Sauce (see note for recipe link)
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.
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,