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 IΒ 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! πŸ˜‰

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

Quick Homemade Falafel


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. πŸ˜‰ 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!


  • 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).




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! πŸ˜‰



55 thoughts on “Falafel for World Vegan Day 2016

  1. Thank you for the delicious recipe, I shall duly substitute gram flour – what an excellent idea. Apart from being the staple ingredient of delicious Gujarati snacks, lightly roasted in a dry frying pan it’s a great way to thicken soups. Such a lovely nutty flavour. Happy Diwali πŸ™‚.

    • I use chickpea flour for vegan ‘Frittata’ too… the batter is a bit delicate though and it ends up looking like scrambled egg more often than not!

  2. That looks wonderful. My daughter is vegan and the rest of us are vegetarians. I’m working towards more and more vegan recipes. I’ll try this one tonight as it looks so quick and simple to make. Thanks for sharing x

    • Do ket me know how you got on with the recipe Karen. Good to hear you are eating more and more vegan food. We made the transition over a few months at the end of last year after being vegetarian for more than 20 years!

  3. Forgot to say that our local university is doing a major research programme on the effects of cumin on preventing /treating certain types of cancer. I’m going to find out more and write a piece on it. So your recipe is not only tasty- but healthy too.

    • I know cumin is good for the stomach and for strengthening the immune system, so I am not surprised it has the potential for helping in cancer treatment – good news!

    • Well, I only use ‘good’ oils – olive oil or rapeseed oil (or a mix) and just enough to cover the base of the pan. If the oil is hot enough when you put the falafel in, they shouldn’t absorb too much of it anyway, but since they don’t contain any other fat and no cholesterol either, I think they can be enjoyed once in a while guilt free. πŸ˜‰

    • That is why I love this recipe Allison! I can make the mixture nice and soft and as long as I don’t fry them for too long they remain lovely and moist! πŸ™‚ Let me know how you get on with the recipe if you do try them. πŸ™‚

  4. What a great recipe, and I’m so glad you’re adding more to the blog! I have been vegan for months at a time, but find I typically end up being a more dedicated vegetarian. There is tremendous support for vegan diets in California and more and more of my friends are making that choice. With so many wonderfully delicious recipes it’s becoming a more attractive choice! My niece brought over vegan chocolate chips cookies to our house yesterday, just wanting to share! I want to see those butternut squash steaks, too, Cathy! πŸ™‚

    • I am pleased to hear you also often follow only a vegan diet, Debra! Veganism has boomed in the cities here recently, although living in the countryside it is still hard to source some favourite products. I will be baking vegan cookies for Christmas again this year and will post one of those recipes too! πŸ™‚

  5. I of course will be looking forward to the sweet recipe, but his one sounds delicious as well. I am a big fan of the falafel and this sounds like an easy and fast recipe πŸ™‚

  6. [J] Ah. So you’ll not be getting too excited about our upcoming blogs about the 2016 batch of Hebridean Hogget Lamb. No doubt you’re familiar with the line of reasoning that, naturally – ie relying on local resources to sustain life, a vegan life in the northernmost latitudes would be very difficult and expensive. We prefer eating vegetables and fruit, we respect vegan ideals, and in fact prefer and mostly eat vegetarian meals (made with food we’ve grown) . BUT the only way sufficient protein can be got here is by converting grass (which is the one thing that grows plentifully) with the help of livestock. And fishing. We eat quite a lot of fish. A vegan here is a person wholly reliant on importing high protein from climates nearer the equator. Not sure what it would mean for clothing. Does a vegan wear wool? What about leather from animals that have died naturally?

    • Hello J. Well, I have never heard of leather from animals that have died naturally. I have, however, heard of a study by the University of Aberdeen about growing protein-rich plants in Scotland. I even found an article about it, but am not sure if the project is still in progress. https://www.abdn.ac.uk/rowett/news/2906/
      All Ican say for now is, eat your oatcakes! πŸ˜‰ Oats are full of protein. πŸ™‚

  7. I have copied the recipe and it will give me the push to source the chick pea flour as I started looking at it for something else but only half seriously. I look forward to reading more recipes although I am neither vegan nor vegetarian but could happily be the latter as we eat very little meat already

  8. I’ve never made falafels from scratch, though they are one of my favorites. I admire your cooking skills and your interest in refining and improving recipes.

    How long have you been a vegan, Cathy? I’ve been a vegetarian for almost 40 years, but I do eat eggs and cheese. It’s a good goal. My son wants to become a vegan (he’s 16). It’s so much more prevalent now than it was when I was young. Good for you.

    • I didn’t know you are vegetarian Alys. πŸ™‚ We were veggies for over 20 years, then cut out milk about 5 years ago and slowly left out the cheese and eggs last year. It is easier these days to find alternatives without spending hours in the kitchen cooking up lentils and beans! πŸ˜‰ I have even found a few brands of vegan chocolate I like. πŸ˜€

  9. Pingback: Store cupboard recipes 3 and 4 | Words and Herbs

    • I find this recipe sticks together much much better than using tinned chickpeas and mashing them. Add plenty of seasoning if you do make them! πŸ˜ƒπŸ˜‰

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