Feta-stuffed vegan falafel recipe in a bowl with veggies and hummus.
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5 from 1 vote

Stuffed Vegan Falafel Recipe

This vegan falafel recipe is a bit different than the others. It starts off the right way with soaked raw chickpeas and all the essential spices but these falafel get an extra hit of flavor from the addition of vegan feta.
Prep Time15 mins
Cook Time15 mins
Soaking and chilling12 hrs
Total Time30 mins
Course: Main Course
Total Price: $3.96
Price per Serving: $0.99
Servings: 4 people
Calories: 357kcal

Ingredients

  • 1 cup (200 grams) dried chickpeas - $0.50
  • Half a small onion roughly chopped - $0.08
  • 3 cloves of garlic roughly chopped - $0.24
  • 3 tablespoons fresh chopped parsley - $0.17
  • 1 - 3 tablespoons chickpea flour or all-purpose flour - $0.07
  • 2 teaspoons ground coriander - $0.10
  • 2 teaspoons ground cumin - $0.10
  • ½ teaspoon chili powder - $0.03
  • ¼ teaspoon pepper - $0.01
  • 1 teaspoon salt - $0.01
  • Half a block of vegan feta cubed - $2.65 (can sub with any other melt-y vegan cheese)
  • Oil for frying

Instructions

  • Cover the chickpeas with water and leave to soak overnight. Drain and spread them out on a tea towel. Pat dry (the drier the chickpeas, the crispier the falafel). Add the chickpeas to a food processor along with the remaining ingredients minus the vegan feta and oil. Start with 1 tablespoon of chickpea flour at this point. Pulse until you reach a mealy texture that holds together when you squeeze it. Refrigerate for one hour.
  • Take a heaping tablespoon of the mix and flatten it in the palm of your hand. Place one or two cubes of vegan feta in the middle and close your hand to encase the cheese in the falafel mix. Carefully shape the mix into a ball. If the mix is not holding together well, add additional chickpea flour, 1 tablespoon at a time, until you can form balls that hold together. Try not to add too much or it will negatively affect the texture of your falafel.
  • Heat enough oil in a pan over medium heat to cover the falafel at least halfway. Fry the falafel in batches, flipping once, until they’re golden brown on both sides. Remove to a paper-towel lined plate to drain.

Nutrition

Calories: 357kcal | Carbohydrates: 38g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Sodium: 713mg | Potassium: 545mg | Fiber: 11g | Sugar: 7g | Vitamin A: 7.5% | Vitamin C: 9.6% | Calcium: 9.8% | Iron: 25.8%