Crispy Vegan Falafel - in grams
Our crispy vegan falafel recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
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Ingredients - Serves 16 falafel
Prep 15 minutes (plus overnight soak) · Cook 10 minutes
| 250 g | dried chickpeas, soaked overnight in cold water |
| 1 | small onion, roughly chopped |
| 4 | garlic cloves |
| 1 large bunch | parsley |
| 1 large bunch | coriander |
| 2 tsp | ground cumin |
| 2 tsp | ground coriander |
| 1/2 tsp | ground cardamom |
| 1 tsp | fine sea salt |
| 1 tsp | baking powder |
| 2 tbsp | plain flour |
| 500 ml | rapeseed oil, for frying |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
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