No fry Vegan Falafel is a very popular and common Arabic food. These fritters are known to originate from Egypt and are traditionally made with white fava beans and known as Ta’amiya (nourishment in Arabic). The Copts consumed these vegetarian fritters during Lent in place of meat. It has been speculated that its history may go back to Pharaonic Egypt. As the dish migrated, the fava beans were replaced with chickpeas and in modern day today, it has become a popular street food across the globe.
These are great for a quick snack. Little A enjoys these No fry Vegan Falafel ‘balls’ as is. The other day I was hosting a party and I made these for Ta’amiya Fulesh, (picture below, click here for the recipe). Add a couple to the pita pockets and load on some salad and sauces, enjoy your homemade pita pockets. I often land up using my leftover Falafel in sandwiches or just dip them in chutney .[adinserter block=”2″]
My personal story behind Falafel. Initially I wasn’t a big fan as they would either be too dry or too fried or worst of all too bland. So I eventually started making Falafels at home. Guess what happened next. We started enjoying our homemade No-fry Vegan Falafel more than the restaurants. They are a great source of protein anyways, I packed them flavors of fresh Dill, Parsley and Cilantro. Since I don’t like them bland, I gave them a spicy twist and add some chillies. Made them heart friendly using my appe pan. Best of all, these are ready in like 20-25 minutes from start to finish.
- If you liked this recipe and need some ideas and inspiration to enjoy guilt-free cooking, check out our most popular post on the blog : 30 Appe Pan Recipes, Tips & Video . If you would like to buy the Appe pan, we recommend buying the Tabakh brand from Amazon.