Sun-dried Tomato Falafel

Sun-dried Tomato Falafel Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


2 15-oz cans chickpeas

½ cup sun-dried tomatoes in oil, drained

½ cup parsley, chopped

½ cup mint, chopped

3 garlic cloves, minced

2 Tbsp hemp seeds

2 Tbsp fresh lemon juice

2 tsp ground cumin

1 tsp coriander

½ tsp smoked paprika

½ tsp sea salt


1If baking the falafel, preheat your oven to 350°F. If frying the falafel, fill a fry pan with 3 inches of canola oil over low heat.

2Place all ingredients into a food processor. Pulse the mixture until it holds together like a batter. Use a rubber spatula to push down the ingredients and continue to pulse, if necessary. Season the mixture with salt and pepper to taste.

3Using a 2-inch cookie scoop (optional), form 2-3 tablespoons into spheres (or balls, if you prefer). If baking the falafel, place them on a baking sheet lined with parchment paper or a silpat mat. Bake for 6 minutes. Flip and bake for 6-8 more minutes. (Note that falafel will be delicate). If frying, when the oil is hot, place the falafel in the pan and fry for about 5 minutes on each side. Drain on a plate lined with a towel.

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