Vegan Lemon Garlic Broccoli Falafel is a tasty and light meal. This dish has 215 kcal & 7g fiber in each serving. Serve this falafel at lunches, holidays, functions, or get-togethers. It contains broccoli, chickpeas, garlic, lemon zest, vegan breadcrumbs, lemon juice, cumin, salt, olive oil, and black pepper. There are no nut ingredients in this recipe, which makes this dish a perfect choice for people who have a nut allergy. Use chickpea flour instead of breadcrumbs to get the gluten-free version of this recipe. Pair this falafel dish with a brown rice bowl, vegan tzatziki, roasted vegetable wrap, kale salad, or roasted vegetable wrap. Include this Vegan Lemon Garlic Broccoli Falafel in the container to store for four days.
STATS:
- Total Time: 40 minutes
- Diet: Vegan
- Calories: 215 kcal
- Serving Size: 3 falafel patties
- Cooking Time: 25 minutes
- Servings: 4
- Course: Main
- Preparation Time: 15 minutes
- Cuisine: Eastern
EQUIPMENT:
- Food processor
- Measuring cups
- Mixing bowl
- Baking sheet
- Cutting board
- Knife
- Baking paper
- Spatula
- Measuring spoons
INGREDIENTS:
- 1 medium head broccoli
- Half tsp salt
- 1 can drained chickpeas
- Two minced garlic cloves
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- Quarter cup vegan breadcrumbs
- 1 tsp ground cumin
- Quarter tsp black pepper
- 2 tbsp olive oil
INGREDIENT NOTES:
BROCCOLI:
- We use this broccoli as the main ingredient in this recipe. It gives fiber and moisture to the recipe. Steam the broccoli for 3 minutes if you want a softer texture. You may use cauliflower to get similar results as another choice.
CHICKPEAS:
- They give protein and make the perfect texture of the recipe. Drain and rinse them well, then dry to remove the extra moisture. You may use cooked dried chickpeas as per your choice.
LEMON JUICE:
- It maintains the earthy chickpeas with refreshing tanginess. You may use bottled lemon juice as an alternative.
VEGAN BREADCRUMBS:
- Breadcrumbs absorb the extra moisture and hold the falafel together during baking. You may use panko breadcrumbs as another idea.
BLACK PEPPER:
- It gives mild heat to maintain the bright citrus taste. You may use a small pinch of cayenne pepper as a substitute.
INSTRUCTIONS:
- First, warm the oven to 400°F, then include baking paper on the sheet and grease it lightly with olive oil.
- Include broccoli florets in the food processor and pulse them till they are finely chopped.
- Then add minced garlic, chickpeas, lemon zest, salt, breadcrumbs, cumin, lemon juice, black pepper, and 1 tbsp of the olive oil, then pulse.
- Do not make a smooth paste; leave some texture.
- Include 1-2 tbsp of extra breadcrumbs to get the desired mixture.
- Make small bowls with 2 tbsp of the mixture, then put the falafel on the sheet.
- Then drizzle the 1 tbsp olive oil on the falafel and bake them for 15 minutes.
- Flip the falafel to bake them for another ten minutes.
- Lastly, cool the falafel for five minutes, then serve.
SERVING SUGGESTIONS:
WRAPS:
- Lemon Garlic Falafel Wrap
- Mediterranean Veggie Wrap
- Hummus & Spinach Wrap
- Roasted Vegetable Wrap
GRAIN BOWLS:
- Lemon Quinoa Bowl
- Brown Rice Bowl
- Couscous Bowl
- Farro Bowl
SALADS:
- Greek Salad
- Cucumber Tomato Salad
- Garden Salad
- Kale Salad
DIPS:
- Vegan Tzatziki
- Classic Hummus
- Lemon Tahini Sauce
- Garlic Cashew Sauce
- Roasted Red Pepper Dip
SIDE DISHES:
- Roasted Sweet Potatoes
- Garlic Rice
- Grilled Vegetables
- Air Fryer Potato Wedges
- Mediterranean Couscous
TIPS:
- Dry the chickpeas, then blend them to get the best texture.
- Leave some chunky texture of the broccoli florets to make better falafel.
- Chill the mixture for 20 minutes; if you feel it is too sticky, then shape the falafel.
- Brush the falafel with oil to keep the dish crispy while baking.
STORAGE INFORMATION:
FRIDGE:
- Store the falafel in the container for 4 days.
FREEZER:
- Freeze the baked recipe in a single layer, then put it in the container to keep for three months.
FAQs:
Does frozen broccoli give the same results as fresh broccoli?
- Yes, just squeeze out extra water properly, then blend to get better results.
How can I make this recipe free of gluten?
- You may use rolled oats for a gluten-free version of this dish.
Is this mixture good to prepare earlier?
- You may refrigerate the uncooked mixture for one day in advance, then shape and bake when needed to serve.
NUTRITIONAL INFORMATION:
Net Carbs: 20 g
Iron: 2.9 mg
Total Carbs: 27 g
Calories: 215
Vitamin A: 2,850 IU
Fiber: 7 g
Calcium: 70 mg
Protein: 8 g
Sodium: 360 mg
Potassium: 490 mg
