The Best Crispy Vegan Falafel


2.5 cups of organic chickpeas no salt added, rinsed and strained (from a can)
1/2 cup white onion chopped
1/2 cup oat flour (gluten-free or all purpose should work too, see notes**)
1/4 cup chopped scallions
1 tablespoon extra virgin avocado oil (I used Primal Kitchen) + more for frying
1 teaspoon cumin
Optional parings: pita bread, greens, hummus, etc.


  • First add all ingredients to food processor
  • Pulse/blend until completely combined, it should form dough of sorts
  • Place the falafel dough in fridge for 30-60 minutes, I left mine in the food processor container but feel free to use what you prefer
  • After the falafel dough cools, begin forming them into small patties using your hand (about 1.5-2 tablespoons or so)
  • Heat a medium skillet on medium-high heat with avocado oil so entire pan is coated with a thin layer
  • Gently place the falafels onto the pan (I did this in two batches due to size of my pan)
  • Cook on medium heat for about 3-5 minutes on each side or until crispy
  • Once cooked, place onto a plate lined with paper towel to absorb some of the oil
  • Enjoy with your favorite pita bread or on salad
  • *Will stay good for 5 days in fridge or a month or so in freezer, if you reheat these I recommend oven for best results*
  • **to make oat flour simply blend together oatmeal in a blender or nutribullet for a few seconds and it will make flour

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