Crispy Vegan Falafel - with cups & ounces
Our crispy vegan falafel recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 16 falafel
Prep 15 minutes (plus overnight soak) · Cook 10 minutes
| 8.8 oz (250 g) | dried garbanzo beans, soaked overnight in cold water |
| 1 | small onion, roughly chopped |
| 4 | garlic cloves |
| 4.17 cups (1 L) | parsley |
| 4.17 cups (1 L) | cilantro |
| 2 tsp | ground cumin |
| 2 tsp | ground cilantro |
| 1/2 tsp | ground cardamom |
| 1 tsp | fine sea salt |
| 1 tsp | baking powder |
| 2 tbsp | all-purpose flour |
| 2.08 cups (500 ml) | canola oil, for frying |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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