Hemp Seed Vegan Falafel BallsJesse Clymer
Falafels are a quick, easy and forgiving recipe. Measurements don’t have to be precise and most ingredients can be substituted. With just 12 ingredients, these little balls are jammed packed with nutrients and flavor. The versatility of them gives even more reason to make them in big batches. They can be a quick snack, side dish, or main course and go well with so many things. Did I mention they also freeze well?!
Is there a wrong way to make falafels? Not in my experience, but some versions can be a bit healthier than others. This recipe calls for the simple ingredients of olive oil, onion, carrot, walnuts, shelled hemp hearts, rolled oats, chickpeas, lemon juice, soy sauce, milled flax seed, garlic powder and cumin. These delicious balls are jammed packed of nutrients. The chickpeas provide 12% RDI of of folate, 14% RDI of manganese, as well as fiber and protein. Walnuts are rich in omega-3 fats and antioxidants. But the real winner here are the hemp seeds, theses babies are a great source of vitamin E, phosphorus, potassium, magnesium, sulfur, iron, calcium and zinc.
Hemp Falafels can be served on greens with your favorite dressing, in a wrap with additional vegetables, or on rice. They are even great solo as a hand held snack. I often find myself grabbing a ball from the fridge and just one ball will satisfy me for at least 3 hours. They are best served warm but taste great cold too. They will refrigerate well up to 4 days. Serving size is 3-4 balls.
3 teaspoons hemp seed oil
1 medium onion & 1 carrot
- The carrot and onion don’t have exact measurements because this recipe is forgiving. I use one medium size carrot and one medium size onion. I have done variations of 1/2 onion and omitted the carrot all together, and the final product still turned out fine.
1/2 cup walnuts
- The walnuts can be substituted with sliced almonds, pecans, cashews, sunflower seeds, even pistachios.
1/2 cup shelled hemp hearts & 1/2 cup rolled oats
- Equal parts of rolled oats, shelled hemp seeds and walnuts are recommended. If you don’t have walnuts (or a substitute) or hemp seeds, then split the measurement of the omitted ingredient between the other two remaining ingredients.
15 ounce can chickpeas
2 tablespoons lemon juice
1 1/2 tablespoon soy sauce
1 1/2 tablespoon milled flax seed
1 clove garlic or 1 teaspoon garlic powder
1 teaspoon cumin
First to get started, peel one medium size carrot and onion, slicing the onion just enough to fit inside the food processor.
Using the shred attachment, toss the carrot, onion, and garlic in at the same time until all are shredded. This could easily be done by hand but the food processor is already out for this recipe and I avoid cutting onions any time I can. Plus, shredded onion and carrots cook faster than diced! Heat the hemp oil in a medium size skillet on medium heat. Add the carrots and onions at the same time and stir occasionally for 5 minutes.
Once the carrots and onions are soft and smelling good, transfer into a large mixing bowl and set aside.
Switch your food processor attachment to the mixer blade. Add the walnuts, shelled hemp hearts and rolled oats.
Grind together for about 1 minute until all the walnuts are finely chopped. You do not want any large walnut chunks in your falafels.
After everything is finely grinded together, add the mixture into the mixing bowl with the cooked vegetables and set aside.
Next, drain and rinse your can of chickpeas and add it to the food processor with lemon juice and soy sauce. There is no need to clean the food processor between theses steps because everything will be mixed together in the end. Puree the chickpea until mostly smooth. The mix can be slightly chunky, as long as there are no full chickpeas. Even if you do have some full chickpeas, you can easily mash them with a fork the end, like i said this recipe is very forgiving.
Add to the mixing bowl and add the spices.
Mix everything together until well incorporated. If you find any chickpea chunks, just mash it with a fork.
Hand roll into balls roughly 1 1/2 inch wide. This recipe should make 15 balls.
Add the balls to your air fryer. Spacing at least 1/2 inch apart. I use a NuWave, but a basket air fryer or conventional oven will also work.
Cook for 12 minutes, flipping the balls half way. and voila – you have hemp falafels!
Hemp Vegan Falafel Balls
- Frying Pan
- Food Processor - Optional, but makes it go much faster!
- Oven or Air Fryer
- 3 tsp Hemp Seed Oil
- 1 Medium Carrot
- 1 Medium Onion
- 0.5 Cup Walnuts
- 0.5 Cup Hemp Seeds
- 0.5 Cup Rolled Oats
- 15oz Can Chickpeas
- 2 Tbsp Lemon Juice
- 1.5 Tbsp Soy Sauce
- 1 Clove Garlic or 1-2 tsp Garlic Powder
- 1 tsp Cumin
- Shred carrot, onion, and garlic in food processor, or mince by hand
- Heat hemp oil in pan and cook mixture until translucent
- Mill walnuts, hemp seeds, and oats in food processor for one minute
- Combine ingredients into mixing bowl
- Drain and rinse chick peas, then puree in food processor with lemon juice and soy sauce until smooth
- Add mixture and cumin to bowl and mix all together
- Roll mixture into roughly 1.5 inch balls. Yields approx. 15 balls
- Cook at 375 for 12 minutes or until golden, rotating balls halfway through
Looking to try this recipe at home? The first step is of course making sure you have all of the necessary ingredients! We wouldn’t be doing our jobs if we didn’t suggest you consider purchasing hemp seeds from us. And while you’re at it, feel free to browse our entire line of Hemp Foods available.
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