Falafel for World Vegan Day 2016

I wonder if you have heard of World Vegan Day before? It was introduced on November 1st 1994 to commemorate the 50th anniversary of the founding of the UK Vegan Society. I have only known about it for a few years, and feel it deserves a bit more publicity, so I would like to celebrate not only this day, but the whole month of November – also designated by the Vegan Society as World Vegan Month – by sharing some of my favourite vegan recipes. Some are new, and some are veganized versions of older recipes that I have refined over the past year. I should love to convince you all to become vegan! But since that is totally unrealistic I hope to tempt you with a few vegan delights instead! 😉

So to kick off, a recipe I have actually had in my drafts box for some time:

Quick Homemade Falafel

image

I make these delicious fluffy chickpea patties regularly, and especially love them for being so incredibly quick to prepare.

Falafel are traditionally made using chickpeas, but I use the ground chickpea flour here, also known as gram flour, and this makes preparation much faster with less washing up. 😉 The result is also lighter than ones I have made with whole chickpeas. So go and find some chickpea flour (and a packet of pita breads while you are at the shops) and try these out!

image

  • 1 1/3 (175g) cups gram/chickpea flour
  • 1 2/3 cups (400 ml) boiling water
  • 1 large onion, finely chopped
  • 4 cloves of garlic, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Salt and freshly ground pepper

Mix all the ingredients together with a fork in a large bowl, and allow to stand for 10 minutes. Depending on your brand of flour you may need a little more water or a little more flour to make a porridge-like consistency, but keep it on the soft side.

Heat some olive or rapeseed oil in a large frying pan and add spoonfuls of the mixture. They will quickly brown so you can turn them. Keep turning until brown and crispy on all sides, then remove and keep warm while you do the next batch. (Don’t keep them in the pan too long as they will turn out overcooked and dry.)

Serve in warmed pita breads with lots of salad and tsatsiki (vegan sour cream, garlic and finely chopped cucumber).

image

Enjoy!

😀

P.S. By the way, I have updated my recipe page (see top bar), with all vegan recipes highlighted in dark green.

And for those of you with a sweet tooth, I will be posting a sweet recipe at the end of the week.

Have a good start to the month of November! 😉