Vegan Pub Fare: Falafel Balls & Baked Fries

One of the things I’m always trying to do is find ways to take the greasy foods I love and make them a little bit healthier and more calorie friendly. Thanks to my trusty air fryer, that’s now a possibility. But there are some days when you want to just pop some stuff into the oven and call it a day.

Right?

When it comes to falafel, you usually end up with a lot of oil for frying so this was a challenge. Let’s see if you like what I’ve come up with!

This is a relatively easy dish to make and even more so if you don’t have to stand in front of the stove, turning the vegan falafel balls so each side gets nice and crispy. If you have your own vegan falafel mix recipe, feel free to use it, or just grab these ingredients from the pantry:

Garbanzo beans
Onion (grated)
Parsley (optional)
Nutritional yeast
Soy sauce
Garlic
Flour (whole wheat or chickpea)
Water (only if the mix is too thick)

I prefer to pulse the chickpeas alone in the food processor first so they break down and get crumbly but you can always do everything all at once if you’re a lazy vegan. Season with salt, pepper and smoky paprika, or whatever else you feel like using and form into balls.

You might need to let it rest in the fridge for about 10 minutes and if you have time, I suggest you do that…maybe while the oven preheats (or the oil heats up if you decide to deep fry).

Form the falafel mix into balls and lay on a lightly greased parchment paper, cook for about 20 minutes or until the vegan balls start to crisp up. If you find that it’s taking too long, turn on the top heat and crank up the heat for an extra 5 minutes.

The good thing about this recipe is that you can bake the falafel and fries at the same time!

For the potatoes, just cut into the desired shape/width/length and season. We went for a spicy cajun-masala blend because of the creamy lemon & dill veggiegurt dipping sauce (which I forgot to photograph) so they came out a little on the spicy side.

Bake for about 30 minutes or until crispy and you’ve got easy vegan pub food in 30 minutes or less!

I haven’t had falafels in a long time and this was a good, pita-free, way to enjoy them without sacrificing my love of potatoes!

If you decide to try these vegan falafel balls, please share the recipe with me!

Vegan Fusion: Falafel Ball Noodle Soup

When it comes to cuisine, I’d love to say that I have no rules. But I do. A lot, in fact. Except when I want something that goes against the rules, in which case I’m the first to proclaim that the evolution of cuisine always starts with someone doing something they aren’t “supposed” to do.

And you know what, I’m totally fine with that because sometimes you just want what you want, and in this day and age when so many of us are spending more time than ever in the house, less time eating out at restaurants and all that jazz, rules must be broken once in a while.

Or longer…whatever you prefer.

Speaking of, let me introduce you to a Pho Style falafel ball rice noodle soup, my own vegan contribution to the vegan fusion movement. (Is it a movement or am I making that up?)

Let’s start with the falafel balls because they went in the oven and they needed time to cook and crisp up.

Falafel Ball Ingredients:

Chickpeas (rinsed & drained & dried)
Scallion
Ginger
Garlic
Smoky & Spicy paprika

Place all the ingredients into a food processor until you get a crumbly mixture. If you’re not sure whether it’s crumbly enough, scoop some into your hands and press it together. If it sticks, it’s good. I recommend you pop it into the fridge for 10 to 15 minutes, but it’s not totally necessary.

Form into uniform balls, whatever size you prefer, and lay out on a baking sheet at 180c/375f for about 15 to 20 minutes or until golden brown & crispy.

That’s it. Pretty easy, right?

For the soup, I started with another batch of waste free broth as the broth base.

You will also need: onion, bell pepper, garlic, mung bean sprouts, tomato paste, soybean paste coconut milk, soy sauce and Pad Thai rice noodles.

Start with a big pot and give the vegetables a light saute for a few minutes and then add soybean and tomato paste, stirring until everything looks kind of messy. Then it’s time to add the broth! Stir well until everything breaks apart and starts to resemble a soup. Bring to a boil and then reduce to a simmer until the flavors are what you want.

Cook the noodles according to the package and drop them in your bowl first. Top with broth & veggie mixture and then falafel balls and you are–technically–ready to put it in your belly.

But you can also add garnishes such as jalapeno peppers, basil leaves, lime juice, Sriracha & soy sauce.

And there you have it, my own little twist on vegan fusion food and Asian fusion although I guess it should be vegan Asian-Middle Eastern fusion? That’s a mouthful but not as much as this delicious soup, which I will totally add to the rotation, using all kinds of vegan ball varieties.