How long should I soak the chickpeas?

Soak the dried chickpeas for a minimum of 12 hours up to 24 hours.

Can I use canned chickpeas for this recipe?

No, canned or cooked chickpeas do not work with this recipe and will not yield the same results.

What texture should the falafel mixture be?

The mixture should be between oatmeal and paste-like in texture.

What cooking methods can I use for the falafels?

You can fry, bake, or air fry the falafels, but frying is the most authentic method.

Vegan Falafels

Name: Vegan Falafels
Total time: 30 min
Yield: 4
Ingredients: 200 g dried chickpeas (soaked for 12-24 hours with baking soda); 2 cloves garlic (roasted); 1 cup fresh herbs (such as cilantro, parsley, or dill); 1 tsp baking powder (optional for fluffiness); 1 tsp baking soda (used for soaking chickpeas); 1 tsp salt; 1 tsp pepper; 1 tbsp olive oil (for frying or baking)

AAndrew Bernard | The Nard Dog CooksYouTube30 minutesserves 4

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Original video by Andrew Bernard | The Nard Dog Cooks on YouTube9:37

About this recipe

These vegan falafels are a delicious and filling option for any meal of the day. The key to Andrew Bernard's recipe is using dried chickpeas, which are soaked to achieve the perfect texture and flavor. Roasted garlic and a variety of fresh herbs elevate the dish, making it a standout choice for anyone craving a satisfying plant-based meal.

Ingredient notes

Use dried chickpeas, not canned or cooked ones, for the best results.
Soak the chickpeas for 12 to 24 hours with baking soda to help soften them.
Fresh herbs can include cilantro, parsley, or dill, but feel free to substitute with spinach or arugula for different flavors.

Tips from Andrew Bernard | The Nard Dog Cooks’s video

Do not skip the refrigeration step; it helps the mixture become sticky and easier to shape.
Pulse the mixture until it reaches a texture between oatmeal and paste, being careful not to over-process it into hummus.
Shape the falafels into thick balls or patties, resembling hockey pucks rather than flat discs.

Good to know

How long should I soak the chickpeas?: Soak the dried chickpeas for a minimum of 12 hours up to 24 hours.
Can I use canned chickpeas for this recipe?: No, canned or cooked chickpeas do not work with this recipe and will not yield the same results.
What texture should the falafel mixture be?: The mixture should be between oatmeal and paste-like in texture.
What cooking methods can I use for the falafels?: You can fry, bake, or air fry the falafels, but frying is the most authentic method.

No life story here — the video and the recipe are the whole point. All credit to Andrew Bernard | The Nard Dog Cooks: watch the original on YouTube.

The recipe

Serves 4 servingsTime 30 minutes

Ingredients

200 g dried chickpeas — soaked for 12-24 hours with baking soda
2 cloves garlic — roasted
1 cup fresh herbs — such as cilantro, parsley, or dill
1 tsp baking powder — optional for fluffiness
1 tsp baking soda — used for soaking chickpeas
1 tsp salt
1 tsp pepper
1 tbsp olive oil — for frying or baking

Steps

1
Soak the dried chickpeas in water with baking soda for 12 to 24 hours.
2
Drain and rinse the soaked chickpeas.
3
In a food processor, combine the soaked chickpeas, roasted garlic, fresh herbs, baking powder, baking soda, salt, and pepper.
4
Pulse the mixture until it reaches a texture between oatmeal and paste, being careful not to over-process.
5
Refrigerate the mixture for at least 30 minutes to allow it to rest and become sticky.
6
Shape the mixture into balls or patties, ensuring they are thick like hockey pucks, not flat like frisbees.
7
Fry the falafels in olive oil until golden brown, or bake/air fry them as an alternative cooking method.