Vegan 1000 Falafel

This is from Gaz Oakley’s Vegan 100. Thy turned out a little funky, but super tasty! Hubby loved them and I’d make them again! The Tahini Sauce is great!!


  • 3 tbsp olive oil
  • 1 onion, sliced thin
  • 3 cloves garlic, minced
  • 2 tbsp cumin
  • 2 tsp paprika
  • 1/2 tsp ginger
  • 2 tsp oregano
  • 2 tsp cayenne
  • 3 c Chickpeas, drained and rinsed
  • Zest and juice of 1 lemon
  • 3 tbsp buckwheat flour
  • Salt and pepper
  • Bunch of fresh cilantro leaves

Tahini Dressing

  • 3 tbsp tahini
  • 6 tbsp water
  • 1 clove garlic, minced
  • Zest and juice of 1 lemon
  • Salt and pepper
  • 1/4 tsp paprika

Combine all tahini ingredients in a jar, shake and set aside.

To serve:

  • Greek Salad
  • Flatbreads

Preheat oven to 350. Line a pan with parchment and spray with olive oil.

Heat a nonstick over medium heat, add 1 tbsp oil and sauté onions over medium heat, stir in garlic and spices and cook h til fragrant, about 5 minutes.

Spoon into a blender, add remaining ingredients, and blend until smooth, adding a little water if it’s too thick.

Use a cookie scoop and scoop onto the prepared pan. Bake 20 – 30 minutes until golden brown.

Serve on flatbread and drizzle with tahini sauce.

Serves 4 – 6.

Crunchy Falafel with Tahini Sauce

These falafels are to die for – crunchy, light, airy – the secret baking soda and bubbly water!! I fried them in a small sauce pan and did 2 – 3 at a time.

  • 1 c dried chickepeas, soaked overnight
  • 1/2 onion
  • 4 cloves garlic
  • 1/4 c parsley
  • 2 tbsp cilantro
  • 1 tbsp salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 1/8 tsp cardomom
  • 1/2 c sparkling water
  • 1/2 tsp baking soda
  • 2 – 3 c peanut oil

Combine all ingredients except water water, baking soda and oil in a food processor and pulse until finely ground. Scrape into a bowl and gently stir in baking soda and water. Chill for 1 hour.

Pour 2 – 3 inches of oil in a small saucepan fitted with a deep fry thermometer, heat to 350. Scoop 2 tbsp and form into a ball gently drop into the oil and fry for 1 – 2 minutes until golden. Use a slotted spoon to remove abs drain on some paper towel. Repeat.

Tahini Sauce

  • 1/4 c Tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 c water

Combine in a blender, blend until smooth, use more water to thin if needed.

Serves with Tabbouleh, baba ghanoush, halved cherry tomatoes and Tahini Sauce.

Spinach Falafel

Another winner from skinny taste!! This one is worth the effort and they are great reheated in a skillet for weekday lunches.

1 c baby spinach
1/2 c scallions
1/3 c cilantro
1/2 c paraley
4 cloves galic
1/2 tbsp ground cumin
1 tsp ground coriander
1 – 15 oz can chickpeas, drained
1/2 c cooked quinoa
1 egg
1 tsp olive oil

In a food processor combine the first 7 ingredients and pulse to chop until smooth. Add chickpeas and pulse until coursly mashed. Add egg and quinoa and pulse 10 times or so until combined. Form into patties (I use a cookie scoop to keep them the same size) and chill for 30 minutes.

Heat a griddle or non stick skillet over medium-high heat and cook patties 4 – 5 minutes on each side until golden.

Serve with lettuce, hummus, tzatziki, pitas, etc.

Serves 4.