These flavor-packed, crispy grilled falafel will become your new vegan BBQ must-have! The fresh and herby patties are a breeze to make using your trusty food processor and canned chickpeas. I like serving them as a falafel burger or on a loaded plate.
The combination of sunflower seeds and canned chickpeas adds some bite to the falafel, while the chickpea flour and the oats act as binders for the most perfect result. You can cook the falafel on a gas grill, on a charcoal grill, in a grill pan, or in a regular cast-iron skillet.
Don't forget to check out my other vegan grilling recipes, such as these 4-ingredient black bean burgers and this BBQ marinated tofu.
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Why you'll love this recipe
- This falafel recipe uses very simple ingredients. It is slightly different from the traditional falafel from the Middle East but just as tasty and flavorful.
- No need to soak the chickpeas overnight since we're using canned ones.
- Falafels are a great alternative to a veggie burger for a BBQ.
- Grilled falafel feel lighter on your stomach than fried falafel and are still very crispy.
Key ingredients and substitutions
- Chickpea flour: Holds the falafel together by acting as a binding agent. It cannot be substituted for another flour. You can buy chickpea flour at the grocery store or make your own from dried chickpeas. Simply add them to a small personal blender or food processor and blend until a fine powder forms.
- Rolled oats: Add some texture to the chickpeas and act as a second binding ingredient. Use gluten-free certified oats if needed.
- Sunflower seeds: Add some bite.
- Canned chickpeas: Make the falafel-making process incredibly easy.
- Lemon juice: It is my secret weapon to give the falafel a bright and refreshing flavor! Trust me it makes all the difference. If you like it extra lemony you can also add some lemon zest to the mix.
- Fresh herbs: Add a ton of flavor and should not be left out. I like to use a mix of fresh cilantro and fresh parsley or cilantro and mint.
- Spices: Ground coriander, ground cumin, and garlic powder make the ultimate falafel seasoning. Feel free to substitute the garlic powder for 2 minced garlic cloves. Add a little salt and black pepper and you're good to go!
Elo's tips
- Make your own chickpea flour. I'm using my Nutribullet blender to do so. It's very easy and inexpensive. Store leftovers in an airtight container.
- Make sure your grill is clean to obtain nice grill marks. If you forgot to clean it the last time you used it or if there are some pieces of burnt food left on the grates, give them a good scrub with a grill brush once it's hot.
- Grill at high heat. Make sure your grill is very hot when you start and try to keep the heat up while grilling. Since the ingredients are already cooked, the goal of grilling is to create a crispy crust on the falafel.
- If some falafels turn too dark, place them in a cooler spot on your grill (the sides, very front, or very back).
- No time to make your own falafel? Use a ready-to-go falafel mix and pop those on the grill.
- Make a double batch and freeze some for later.
Step-by-step instructions
STEP 1: Make the chickpea flour (optional) if you're using dried chickpeas. Add them to a small blender (a food processor will most likely be too big to process such small quantities).
STEP 2: Add the herbs and chickpea flour to the bowl of a food processor. Note that the dried chickpeas were not ground finely enough in the picture, hence why I recommend using a small personal blender to turn them into flour.
STEP 3: Add in the canned chickpeas, oats, sunflower seeds, spices, and lemon juice.
STEP 4: Add water. I recommend adding 1 tablespoon of water at a time to help it blend (you can use up to ⅓ cup of water if needed).
STEP 5: Blend until you obtain a thick and humid mixture. You should be able to press it with your fingers without it falling apart. Try rolling it into a ball, it it's still too crumbly, add a little more water and blend again.
STEP 6: Shape. Roll 2-3 tablespoons of the chickpea mixture into a falafel patty with your hands. I like to press the mix a few times in between my fingers before rolling it into a ball and pressing it flat to make it easier to grill.
STEP 7: Grill. Place the falafel patties on the preheated grill. Brush the grill grates with olive oil or avocado oil to prevent the falafel from sticking. Grill at medium-high heat for 5 to 7 minutes. I'm using a Weber gas grill from the Genesis II series with 4 burners but any gas or charcoal grill would work.
STEP 8: Flip the falafels with grill tongs and grill for another 5-7 minutes until crispy. Remove them from the grill and serve as you like. Note that they are the crispiest when they come right off the grill.
Serving suggestions
- Serve the grilled falafel on warm pita bread (gluten-free if needed) with a few crisp salad leaves and this lemony tahini sauce. Alternatively, try this roasted garlic sauce, this vegan Greek yogurt sauce, or even a homemade tzatziki sauce.
- Make falafel burgers and serve them in a toasted burger bun (gluten-free if needed) with mashed avocado and pickled red onion.
- Use them in this chimichurri bowl with roasted veggies.
- Serve them on a plate alongside this gluten-free pomegranate tabbouleh or an Israeli salad.
Frequently asked questions
You can store the uncooked falafel in an airtight container in the refrigerator for 3 days. If they are cooked you can store them for up to 5 days. Note that they lose their crispiness pretty quickly. Hence why you want to reheat them in a pan and not in the microwave.
Yes, you can totally freeze falafel before or even after cooking. Place them in a single layer in a freezer bag and squeeze out as much air as possible to prevent freezer burn. When ready to use, let them defrost in the refrigerator overnight, or on the kitchen counter until they come to room temperature.
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The recipe
Grilled Falafel
Ingredients
- 28 ounces (800 g) canned chickpeas net weight (not drained)
- ¼ cup (50 g) chickpea flour or grind ¼ cup raw dried chickpeas into a flour
- ½ cup fresh cilantro
- ½ cup (20 g) fresh parsley
- ½ cup (70 g) sunflower seeds
- ½ cup (55 g) rolled oats gluten-free if needed
- 2 tablespoons lemon juice
- ¼ cup (60 ml) water more if needed
- Olive oil or avocado oil
Seasoning
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Make the chickpea flour (optional). Blend the dried chickpeas in a small blender until they form a powder.
- Make the falafel mixture. Blend the herbs (thick stems removed) with the chickpea flour in a food processor. Add in the drained and rinsed canned chickpeas, oats, sunflower seeds, lemon juice, coriander, cumin, garlic powder, salt, and pepper. Start blending and add 1 tablespoon of water at a time. Blend until you obtain a thick and humid mixture that won't crumble between your fingers.
- Shape the patties. Roll 2-3 tablespoons of falafel mixture into balls (I like to use an ice cream scoop to measure it out). Then, gently press them flat to form small patties.
- To grill them on a grill. Preheat your grill to 475-500°F (240-260°C). Generously grease the grates. Place the falafel directly on the grates and close the lid. Cook them for 5-7 minutes per side. Wait until they firm up and grill marks appear to flip them with grill tongs.
- To cook them in a pan. Preheat a heavy-bottomed skillet or grill pan with a generous amount of oil. Once the pan is really hot, add in the falafel and cook them for 2 minutes per side over medium-high heat. Flip them once the bottom has firmed up and reduce to medium heat. Cook for another 5 minutes per side.
Notes
- Make sure your grill is clean to obtain nice grill marks. If you forgot to clean it the last time you used it or if there are some pieces of burnt food left on the grates, give them a good rub with a grill brush.
- Grill at high heat. Make sure your grill is very hot once you start and try to keep the heat up while grilling. Since the ingredients are already cooked, the goal of grilling is to create a crispy crust on the falafel.
- If some falafels turn too dark, place them in a cooler spot on your grill (the sides, very front, or very back).
Nutrition
Equipment
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We made falafel on the grill for the first time this weekend and it was an absolute hit! I can't believe we've never tried it before. I highly recommend it as a plant-based grilling option.
Happy to hear it was a hit!!