Falafel Recipe from Home-Cooked Vegan Comfort Food

Falafel Recipe from Home-Cooked Vegan Comfort Food

No one knows comfort food like Joni and Celine. I just wish I lived on the west coast so I could “drop by” for dinner on a regular basis. (Well, at least until they got tired of me.)

This book is a re-design of their book Hearty Vegan Meals for Monster Appetites and contains the same recipes. If you have one you don’t need both. However, you definitely need one copy on hand at all times. Make sure to scroll down to the bottom of this post and enter the giveaway to win one of your own!

Falafel Recipe from Home-Cooked Vegan Comfort Food

photo by Celine Steen


You can get the recipe for their beautiful Kale Bagels over at Quarry Spoon. They would get rave reviews on your brunch table this weekend.

I cook from this book all the time and the Polish Sausage and Monte Cristo sandwiches are on our menu often.  You really can’t  go wrong with any of the recipes. If you are on a special diet you might have to make a few modifications, but trust me it will be worth it!

Falafel Recipe from Home-Cooked Vegan Comfort Food

Photo by Celine Steen


Falafel and Tahini Sauce

Serves: 10 falafel, 2 to 4 servings, with 11⁄2 cups

You can eat them as is or fill half a pita bread with slices of tomato and cucumber, a small handful lettuce, and as many falafel as will fit, and then top with sauce.
  • for the sauce:
  • 1⁄4 cup (64 g) tahini
  • Juice of 1 lemon (about 3 tablespoons [45 ml])
  • 1⁄4 teaspoon fi ne sea salt
  • 1⁄4 teaspoon red pepper flakes
  • 1 tablespoon (8 g) cornstarch
  • 1 clove garlic, minced
  • 3⁄4 cup (180 ml) unsweetened soymilk
  • 1⁄2 teaspoon ground cumin
  • for the falafel:
  • 1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
  • Juice of 1 small lemon (about 3 tablespoons [45 ml])
  • 2 cloves garlic, minced
  • 1 teaspoon granulated onion
  • 1 teaspoon ground cumin
  • 2 teaspoons (4 g) ground coriander
  • 2 teaspoons (1.2 g) dried cilantro
  • 1⁄4 teaspoon red pepper flakes
  • 1⁄4 teaspoon fi ne sea salt
  • 6 tablespoons (30 g) panko bread crumbs
  • 2 tablespoons (18 g) vital wheat gluten flour
  • 1 tablespoon (16 g) tahini
  • 1 small roasted red pepper, chopped
  • Vegetable oil, for frying
  1. To make the sauce: Using a blender, combine all the ingredients.
  2. Heat over medium-high heat in a medium-size saucepan, whisking constantly, until slightly thickened, about 3 minutes. Set aside.
  3. To make the falafel: Using a food processor, pulse the chickpeas a few times just until none are left whole.
  4. Add the remaining ingredients and pulse until combined: you want the batter to hold together when pinched, but not be completely smooth because you want some texture left.
  5. Gather 2 generously packed tablespoons (40 g) per falafel, and shape into a ball. You will get 10 falafels in all.
  6. Use a deep fryer, or fill a heavy, deep saucepan with 3 inches (7.5 cm) of oil.
  7. Heat to 350°F (180°C). Do not overcrowd!
  8. Fry the falafel in batches until golden brown, flipping them once, about 2 minutes.
  9. Remove from the oil with a heat-proof slotted spoon.
  10. Drain on paper towels.
  11. Repeat with the remaining falafel.
If you’re not fond of deep-frying foods, try baking these instead: Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat the falafel with cooking spray. Bake for 10 minutes, covered with foil. Remove the foil and bake for another 10 minutes, or until the falafel are golden


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  1. Karen D says

    I make my own seitan, which I use for shepherd-less pie. Hearty, lots of mixed veggies, and mashed potatoes…what could be more comforting?

  2. RubyShooZ says

    My favorite comfort food used to be potato soup but since turning vegan back in 1995 I’ve discovered so many other comfort foods that are much better and better for me.

    Thanks for the giveaway and for the recipe. The photos are terrific.

  3. Kathy B. says

    I’ve been wanting to try eating vegan, but I’m afraid of failure. I’ve normally eaten low carb, and this is just the opposite!!! Any suggestions?

  4. Linda says

    Sometimes just a big pot of pinto beans and rice are great to come home to after a long day at work. Your book will help me be much more creative with my after work slow cooked meals.Thanks so much for putting this together!

  5. Cheryl says

    Hearty Vegan Meals for Monster Appetites has been on my wishlist, so winning this would be a dream. Kale bagels…yes, please!

  6. teepee says

    This looks like an interesting cookbook. Thanks for the giveaway. That Falafel with Tahini sauce is one I’ll try for sure.

  7. Nicole Selah Destrampe says

    Yum I’m so making this!! I’m new to being vegan so I’ve yet to really veganize any of the old comfort foods however Pizza and Spaghetti come to mind first!

  8. Jennipher H says

    Just found your website and love it. I am a very new vegetarian with plans to fully transition over to vegan. Thanks for all the inspiration.

  9. says

    My favorite comfort food. Hmmm. I made up a recipe for White bean and vegan sausage soup that has to be my favorite. Even my kids ask for it.Of course, it’s hard to overlook dark chocolate and cherries or baked french fries dipped in malt vinegar. What a tough decision.

  10. Ruth says

    I’ve definitely been feeling the “need” for comfort food lately, and I was surprised to find that mac ‘n cheez is IT!

  11. Kathy says

    I haven’t had many Falafels that I have liked and this recipe looks good. I am definitely going to try it asap! I would love to win this book too. I have been able to convince friends who thought Vegan food had no flavor that it actually tastes just as good if not better. Having this book may just turn into another flavor seller. Looks great!!!

  12. Chelsea Ortiz says

    Where I am, there are these two Afghan Kabob restaurants and the vegetable sides are vegan (as long as you ask for no yogurt sauce!) The spinach, squash, and potato veggie combo…soooo good!

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