How to make Healthy Vegan Falafel

Begin by mashing the chickpeas in a large bowl. I've found that a fork works perfectly fine for this task, although a food processor will also do, depending on how smooth or chunky you prefer your falafels.

Mix in the finely chopped onion, minced garlic, and chopped parsley. It's really important to chop these finely as big chunks can cause the falafels to fall apart when frying.

Add the spices - cumin, salt, and pepper. Feel free to adjust the quantities to suit your taste. I personally like a hint of cumin to give my falafels that distinct Middle Eastern flavor.

Stir in the flour gradually, using it as a binder for the mixture. Depending on the moisture of your chickpeas, you may need to adjust the quantity of flour used. I usually start with 2 tbsp and add more if needed.

Shape the mixture into small patties. If you find your mixture too sticky, moisten your hands with a bit of water. It makes the shaping process easier and cleaner.

Heat oil in a frying pan over medium heat. Fry the falafels until they are golden brown on both sides, typically around 3-5 minutes per side. Make sure your oil is hot, but not too hot, to prevent the falafels from burning.

Serve your falafels with a side of salad or in a pita bread with some homemade tahini dressing.