Oil-free Vegan Falafels (with a twist!)

I’ve been craving falafels lately (I mean, who doesn’t from time to time?!), so I decided to have a go at making them at home. The ready-made ones in the supermarkets are quite pricey plus they are deep fried in oil, so I figured it was pretty much a win-win if I could successfully make some oil-free versions at home. Healthier, cheaper…and surprisingly delicious if I do say so myself!

OLYMPUS DIGITAL CAMERA

This is different from the standard falafel recipe, as you may notice. I mixed in some Indian spices, plus I used a cheesecloth to separate the chickpea “milk” from the chickpea pulp. I then used the milk afterwards for an exciting vegan cheesecake recipe which I’ll be posting about shortly!

Here are the ingredients I used for the falafels:

  • one cup dry chickpeas
  • sweet Mayan onion
  • fenugreek leaves (a handful of parsely would be more conventional, but I love the taste of fenugreek)
  • tahini
  • garam masala
  • madras curry powder
  • cumin
  • ajwain
  • crushed chili pepper
  • black pepper
  • salt
  • starch (if needed to help hold the mixture together)

I started by soaking the chickpeas overnight. A traditional falafel recipe would then blend the water and the chickpeas together with all of the ingredients, but instead, the next morning I blended the chickpeas and the water until smooth, and then used a fine cheesecloth to drain out all the chickpea milk and set that aside for my dessert recipe!

OLYMPUS DIGITAL CAMERA
Draining out the milk
OLYMPUS DIGITAL CAMERA
chickpea milk
OLYMPUS DIGITAL CAMERA
chickpea pulp

Into the chickpea pulp, I mixed the rest of the ingredients listed above. Then, I just rolled the mixture into little balls and then grilled them up until they had a nice crispyness on the outside. That’s really all there is to it!

OLYMPUS DIGITAL CAMERA
All the ingredients mixed in, and ready to grill!

I served this with homemade hummus and a simple tahini sauce. For the tahini dressing, I just mixed together the following:

  • tahini
  • lemon juice
  • fresh garlic paste (garlic powder would also work well)

OLYMPUS DIGITAL CAMERA

Just for fun, I also tried making these mini falafel donuts. Same recipe, same process…but cuter.

Magical Little Chickpeas (Hummus recipe!)

Remind me again why I’ve been buying hummus all these years?

I used to make hummus at home all the time, but recently I somehow fell into the habit of buying ready-made commercial hummus. Sure, it’s convenient and if you buy it at Costco like I do, it’s really quite affordable as well. But, it’s actually fun to make at home and you can adjust the flavour to your liking. Plus, not to mention once you’re done making it, you get to wipe up the blender and the spatula with thick slices of pita bread…which is a fantastic excuse to eat tons and tons of fresh, warm hummus! It’s all in the details.

For this batch, I thoroughly rinsed about 500 grams of dried chickpeas, brought them to a slow boil, and then let them sit overnight (or, for about 6 hours). The next morning, I brought them to a slow boil again and let simmer until soft.

OLYMPUS DIGITAL CAMERA

Next, I filled up my Vitamix blender about 2/3 of the way with the chickpeas, and then added in the following ingredients. (All measurements are very approximate, so be sure to adjust to your liking!)

  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1.5 tsp salt
  • 1 large clove of garlic
  • crushed chili peppers

OLYMPUS DIGITAL CAMERA

There were enough chickpeas that I made two batches like this, and still had enough left over to make some vegan chickpea “tuna” salad and a bit of chana masala curry. And, don’t forget that if you have some of the water left over after having cooked your chickpeas (otherwise known as aquafaba), you can use this as an effective egg white replacement in vegan baking!

I’ve got to say, I’m pretty impressed with the versatility of chickpeas. They’re healthy, cheap, delicious…and adorable. My new favorite legume.

OLYMPUS DIGITAL CAMERA