This delicious vegan falafel recipe with Himalayan Tartary Buckwheat is exceptionally rich. It packs more vitamins, minerals, protein, and fiber than traditional falafel hands down.
At one point or another most vegans and vegetarians discover falafel, which happened to me many decades ago when I first got hooked. But nowadays I rock this organic vegan falafel recipe with the powerful nutrients of Himalayan Tartary Buckwheat (HTB) onboard.
That’s because HTB, a bioactive fruit seed, is an amazing plant. It packs rutin, quercetin, luteolin, and hesperidin. It also stacks vitamins, minerals, protein, and fiber.
In fact according to one report it’s “the most immuneoactive, nutrient-dense plant yet discovered.”
Well it certainly rocks in pancakes, waffles, pizza crust, and sourdough bread. And of course in these crispy rich falafel balls that are absolutely delicious.
You can learn more about it here. Get the nutrition flour on Amazon here.
This recipe is organic, vegan, and gluten-free.
Vegan Falafel Recipe with Tartary Buckwheat
With over 10 grams of fiber and 21 grams of plant-based protein, this vegan falafel recipe is rich.
Vegan Falafel Ingredients
- Chickpeas.
- Onion.
- Parsley.
- Garlic.
- Coriander.
- Cumin.
- Pink or Celtic salt.
- Baking soda.
- Red pepper.
- HTB flour.
- Olive oil.
Vegan Falafel with Himalayan Tartary Buckwheat
One of the best things about falafel is it’s highly versatile.
Here are some ideas:
- Vegan ‘meatballs.’
- Vegan ‘meatloaves.’
- Vegan burgers.
- Stir fries.
- Pasta dishes.
- Rice dishes.
- Wraps.
- Vegan sloppy Joes.
- Casseroles.
- Falafel burgers.
- Sandwiches.
- Appetizer platters.
- Fritters.
Tahini Falafel Sauce
Falafel is often paired with tahini, otherwise known as falafel sauce. It’s also great with vegan Ranch dressing, hummus, and baba ganoush.
You can find the recipe for tahini here.
Homemade Falafel with Himalayan Tartary Buckwheat
Equipment
- Food processor or blender.
Ingredients
- 1 1/2 cups chickpeas.
- 1/2 cup onion.
- 3/4 cup parsley.
- 3 tbsp garlic.
- 3/4 tsp coriander.
- 2 1/2 tsp cumin.
- 1 3/4 tsp pink salt.
- 3/4 tsp baking soda.
- 3/4 tsp red pepper.
- 2 1/2 tbsp HTB flour.
- 1 tbsp extra-virgin olive oil
Instructions
- Soak chickpeas for 24 hours in 1/2 tsp. baking soda per cup; drain and rinse.
- Place in a food processor or strong blender and chop well.
- Add all remaining ingredients except flour and oil.
- Process until well blended but somewhat coarse.
- Swap the mixture to a bowl and blend in the flour.
- Refrigerate for two hours or overnight.
- Dampen hands and mold into patties, fritters, etc.
- Let stand for 20 minutes.
- Fry in the oil until golden or bake in preheated 350 oven for 20-30 minutes to taste after basting with olive oil and herbs.
- Pat with paper towels to absorb excess oil if fried.
- Serve with chili sauce, peppers, greens, tomato, tahini, vegan Ranch, hummus, lemons, on and on.
Notes
Nutrition
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