One of the most popular vegetarian/vegan dishes is falafel. This homemade vegan green parsley falafel version is crispy on the outside, a moist emerald green on the inside, garlicky, with lots of warm spices like cumin. Parsley is not a classic ingredient in traditional falafels but they really take the flavour to another level.
Traditional falafel is made from ground chickpeas or fava beans, herbs and spices. The mixture is then formed into balls or patties and baked for a texture that’s crispy on the outside and soft on the inside, sort of like a fritter. It’s a classic Middle Eastern and Mediterranean recipe that’s enjoyed as street food and often served up as part of mezze (a group of small meals). I’ve had them in restaurants and had them stuffed in gluten-free pita and on salads. And I’ve had them with slight variations and tweaks, though the recipe itself is fairly simple.
I developed this recipe over several weeks, batch after batch, adjusting the mix so it won’t fall apart in the oil (one of the most common problems of cooking falafel), adding big green vibrant ingredients to amp up the nutritional value and chasing the right taste and texture. These little guys are amazing, and I don’t use that word lightly! I am so surprised at how healthy and simple they are, packing in about 3 cups of vegetables in delicious, handheld form. I served them in wraps with more greens, onions, vegan tuna and tahini sauce!
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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