High Protein Crispy Vegan Palestinian Falafel Recipe Info
This is the Caavakushi team’s High Protein Tawabel Palestinian Falafel Recipe. It pays homage to traditional Palestinian falafel making traditions while upgrading its nutritional profile.
We used a triple pulse high protein emulsion technique. Standard falafel uses only chickpeas, but this variation introduces raw split fava beans (broad beans) and a high-protein pumpkin seed meal into the grind. Furthermore, instead of using wheat flour as a binder, we use a touch of chickpea flour to lock in a massive protein count.
The falafel gets its signature dark brown, rustic exterior and shatter-crisp shell from a precise flash fry method combined with a traditional spice blend (tawabel) featuring toasted caraway and ground sumac.
Servings: 4 portions (makes approximately 16 to 18 falafel pieces)
Total Time: 13 hours and 30 minutes (includes overnight soaking)
Prep Time: 20 minutes active work
Soaking Time: 12 to 24 hours (inactive)
Cooking Time: 10 minutes
Estimated Nutritional Value (Per Serving / Roughly 4 to 5 Falafels)
Calories: 315 kcal
Carbohydrates: 34g
Protein: 16.5g
Fat: 12g (Based on proper deep frying where minimal oil is absorbed)
Fibre: 9.5g
High Protein Crispy Plant-Based Palestinian Falafel Recipe Ingredients
Triple Pulse Protein Base (Never Use Canned Beans):
– 1 cup of raw dry chickpeas (garbanzo beans)
– 1/2 a cup of raw dry peeled split fava beans (habas)
– 1/4 cup of raw pumpkin seeds (pepitas), finely ground into a flour
– 2 tablespoons of chickpea flour (besan), used as a dry protein binder
Palestinian Herb & Allium Paste:
– 1 cup of fresh flat leaf parsley (leaves and tender upper stems)
– 1/2 a cup of fresh coriander (cilantro)
– 1 small yellow onion, roughly chopped
– 4 medium garlic cloves
– 1 small green chili pepper (serrano or jalapeño), cored and deseeded
Palestinian Tawabel (Spice Blend):
– 1 tablespoon of whole cumin seeds (toasted and ground freshly)
– 1 teaspoon of whole coriander seeds (toasted and ground freshly)
– 1/2 a teaspoon of whole caraway seeds (the secret aroma of palestinian falafel, ground)
– 1 teaspoon of ground wild sumac (adds a tangy, fruity taste)
– 1.5 teaspoons of fine sea salt
– 1/2 a teaspoon of black pepper
– 1/2 a teaspoon of baking soda (added right before frying to create a light, fluffy core)
– 1/4 teaspoon of baking powder
Frying Element:
– 1 liter of high heat neutral oil (such as sunflower oil or grapeseed oil) for deep frying
High Protein Crispy Vegan Palestinian Falafel Recipe Cooking Instructions
1. Hydration Phase:
Place the raw dry chickpeas and dry split fava beans into a very large bowl. Cover them with cold water, ensuring the water level sits at least 4 inches above the pulses. Leave them to soak at room temperature for a minimum of 12 hours (overnight is best). The pulses should more than double in size. They must remain raw; cooking them will ruin the structure and make the falafel fall apart in the oil.
2. Purge & Dry Step:
Drain the soaked chickpeas and fava beans thoroughly in a colander. This step is critical: spread the drained pulses across a clean kitchen towel and pat them completely dry. Any excess moisture will turn the falafel batter into a paste, making it soggy instead of crispy.
3. Allium & Herb Grind:
In a food processor, add the chopped onion, garlic cloves, green chili, fresh parsley, and fresh coriander. Pulse until everything is incredibly finely minced but not puréed into a wet liquid. Scoop this green mixture out into a large bowl.
4. Textured Pulse:
Without washing the food processor, add the dried, raw chickpeas and fava beans. Pulse them in short bursts. You are looking for a consistency that resembles coarse sand or fine bulgur wheat. It should not be smooth like hummus. If you take a handful of the mixture and squeeze it, it should hold its shape.
5. Integrating The Protein & Aromatics:
Transfer the ground pulses into the bowl with the herb mixture. Add the freshly ground pumpkin seeds, chickpea flour, ground cumin, coriander, caraway, sumac, sea salt, and black pepper. Use your hands to thoroughly mix and knead the dough until the spices and greens are evenly distributed.
6. Setting Rest:
Cover the falafel mixture and place it in the refrigerator for 45 minutes. This allows the chickpea flour and pumpkin seed meal to absorb the remaining starches and juices from the onions, binding the mixture together naturally without modern chemical stabilisers.
7. Aeration Activation:
Remove the mixture from the fridge. Sprinkle the baking soda and baking powder over the dough. Use a fork to fold it in thoroughly. The leavening agents react with the natural moisture, creating microscopic air pockets that guarantee the interior remains light and airy while the exterior should get crunchy.
8. Shaping The Falafel:
Using a traditional Palestinian falafel tool (yateem) or two spoons, shape the mixture into thick, round balls or slightly flattened pucks. Do not compress the dough too tightly; a loose press ensures the hot oil can cook the interior evenly.
9. Flash Fry Crisp:
Heat your frying oil in a deep saucepan over medium high heat until it reaches exactly 180°C. Gently drop 4 or 5 falafels into the hot oil at a time. Do not crowd the pan, as this drops the oil temperature and leads to greasiness. Fry for 3 to 4 minutes.
10. Deep Brown Finish:
As they cook, the exterior will transform into a deep rustic brown colour. Remove the falafels with a slotted spoon and place them onto a wire rack over a baking sheet to drain. Serve immediately while the outer shell is rock hard and crisp, and the interior is hot, fluffy, and bright green.
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- Best Vegan Recipe Books
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