Type and press Enter.

Easy Vegan Falafel

Easy Vegan Falafel

A few days ago, I had a cooking marathon and these Easy Vegan Falafel were one of the recipes that I created. You can also find my Vegan Tzatziki here.  Later this week, I’ll be posting the recipes for this Quinoa Tabbouleh and Tofu Feta.  To go with the meal, you might have just seen my Vegan Pita Bread go up on the blog.  Like I said, it was a cooking marathon! 🙂

Easy Vegan Falafel

The reason I titled this recipe EASY Vegan Falafel is because…well, it is easy.  Chickpeas, parsley, onion, garlic, cumin, coriander, salt, pepper, baking soda, flour and lemon juice go into the bowl of a food processor.  Pulse for a minute or so and you are ready to make falafel!

Easy Vegan Falafel

I love using these cooking scoops to make things like falafel so they all end up a uniform size.  The mixture will seem wet, but I promise, it will be perfect.

Easy Vegan Falafel

Place a scoop in the smallest amount of oil in a good non-stick pan and flatten to form these rounds.  Cook until the first side is golden, then flip and repeat.  I use oil because I like that crispy exterior which is a nice contrast to the tender center.

I suppose you could bake these.  Unless you lightly spray or brush with a bit of oil, I am not sure you will see that lovely brown, crispy exterior though.  If you try it, let me know how they turn out.

Easy Vegan Falafel

Serve the falafel with my homemade Tzatziki Dipping Sauce which is filled with cucumbers (and this Quinoa Tabbouleh – coming soon).  It was a really delicious meal and the falafel reheat well the next day.  I put them in a toaster oven for a few minutes on 375 degrees. Perfect!

Easy Vegan Falafel

*Some of the links on this page are affiliate links. Clicking on them does not affect your purchase price, it just means we get a very small percentage that assists in keeping Living Vegan! creating new recipes for you each week.

If you’ve made this Easy Vegan Falafel, let me know what you think!  What you enjoy them with??  Leave a comment below.

If you liked this recipe, PIN IT FOR LATER!

Easy Vegan Falafel

Guess what?  I have a YouTube channel!  I know, I know…I am behind the times, but it’s brand spanking new & I am going to be starting to upload new videos in August! I would love it if you would join me and click the subscribe button below 🙂

YouTube Subscribe Button

Easy Vegan Falafel
Print Pin
4.34 from 3 votes

Easy Vegan Falafel

Easy Vegan Falafel
Course Main Course
Cuisine vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 falafel
Author Living Vegan Staff


  • 1-1/8 c Canned Chickpeas
  • 1/2 c Onion diced
  • 1 clove Garlic
  • 1/4 c Flat Leaf Parsley
  • 1 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 1/4 tsp Baking Soda
  • 1 tbsp Flour
  • 2 tsp Lemon Juice
  • Cumin, Coriander + Cayenne Pepper to taste


  • 1/2 tsp Oil


  • Place all ingredients in a food processor.  Pulse, but do not puree.  You want a coarse mixture.
  • Preheat a non stick skillet and add about 1/2 tsp oil.
  • Using a cookie scoop, form balls that you will flatten into patties in the pan.
  • Cook until golden on one side, then flip and repeat.


  1. […] have a few new recipes coming this week including the Falafel, Quinoa Tabbouleh and Tofu Feta that I serve these with…so check back soon for those […]

  2. […] pairs better with my Easy Vegan Falafel than this Creamy Vegan Tzatziki Sauce Recipe?  And let’s not forget, Homemade Pita Bread! […]

  3. […] Tofu Feta Cheese is the final component to my Falafel extravaganza!  If you missed it, I made Falafel, Quinoa Tabbouleh, Pita Bread and of course, […]

  4. Oh I love this recipe! It looks fairly easy to make so I won’t mess it up haha great recipe, thank you!

    1. It’s super easy! I hope you try it 🙂

  5. Easy, quick, and delicious: the perfect trifecta made even better since they are also healthy, cute, and fun to eat! These were a great last-minute appetizer and made 12 falafels using my small cookie scoop. They were a wonderful two-bite treat! I used 1/4 teaspoon each of fresh ground cumin and coriander, and about an 1/8 teaspoon of New Mexican chili powder (it’s cayenne-ish!). Next time, I might increase the spices a bit if no spice-averse people would be eating them, but maybe I’ll leave this great recipe as is and make two tzatziki options; one traditional, another with some heat.

Comments are closed.