Vegan camelina falafels

30 minutes and 12 hours for soaking chickpeas

5 minutes

25-30 falafels


500g dry chickpeas soaked the day before

4 garlic cloves, peeled

1/2 onion, peeled and coarsely cut

1/2 cup camelina seeds

1 bunch of parsley (or coriander or mint, or mixture)

2 tbsp. ground cumin

2 tbsp. turmeric

1 tbsp. salt

1/2 tsp. pepper

Camelina or canola oil for the fryer (can be mixed)

A large pinch of cayenne (optional)

1 tbsp. baking soda (optional)


  1. The day before, put the dry chickpeas in a large bowl with 2cm of water above the chickpeas. Soak overnight, Ideally in the refrigerator or over the counter.
  2. Drain and rinse the chickpeas thoroughly. Important: dry them as much as possible between two clean cloths or paper.
  3. Pour the chickpeas into a food processor. Add the onion, camelina seeds and garlic cloves.
    Add salt, pepper, cumin, turmeric, cayenne and bicarbonate,
  4. Add the coriander, parsley and or mint (your choice)
  5. Mix by small impulse the whole. Scrape the walls and mix a second time until you get a texture that is neither too fine nor too thick. The mixture must hold (slightly sticky, but not as smooth as hummus).
  6. Pour the mixture into a bowl. Do not hesitate to remove the large pieces of chickpeas.
  7. Cover the bowl with plastic wrap and refrigerate for 30 minutes
    Heat 1000ml of oil in a deep fryer to    350 ° F or in a saucepan over medium heat.
  8. Form balls with a small ice cream scoop. Press firmly. Unmold
  9. Gently dip the falafel balls in hot oil at 350 ° F. Turn over after 3 minutes and continue cooking for 2 minutes, remove.
  10. Sponge on absorbent paper.
  11. Serve with pitas, hummus, tomatoes, salads, coriander or fresh mint, tahini (sesame butter / optional).

Freezes very well. You can also serve the falafel as an appetizer with hummus.

Enjoy your meal!

Benoît, recipe creator and passionate about camelina

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