Easy Vegan Falafel (Freezer-Friendly!)

10 things you may not have.

The method's theirs. Go give them the click.

Ingredients

1 15-ounce can chickpeas ((rinsed, drained and patted dry))
1/3 cup chopped fresh parsley ((or sub cilantro))
4 cloves garlic, minced
2 medium shallots ((minced // 2 shallots yield ~ 3/4 cup or 65 g // or sub white onion))
2 Tbsp raw sesame seeds ((or sub finely chopped nuts, such as pecans))
1 1/2 tsp cumin ((plus more to taste))
1/4 tsp each sea salt and black pepper ((plus more to taste))
1 healthy pinch each cardamom and coriander ((optional))
3-4 Tbsp all-purpose flour
3-4 Tbsp avocado oil for cooking ((or sub any neutral oil with a high smoke point))
Panko bread crumbs for coating ((optional // see instructions // gluten-free as needed))
Garlic Dill Sauce

1 falafel per serving

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.