Corn falafel with whipped feta (vegan friendly)

I love making my own falafels, they are so much better than store-bought. It just requires a little bit of planning, as you need to soak the dried chickpeas in water overnight. This corn falafel recipe makes about 28 small falafels. You want to make them with about 1 tablespoon of the falafel mixture. They are quite crumbly. If you make them bigger, they won’t hold their shape that well and break.

The falafels are plant-based but the sauce is not. So if you eat a plant-based diet, you can skip the feta and just make a plant-based yogurt sauce instead. Just mix ¾ cup of unsweetened soy yogurt with 2 tablespoons of chopped parsley, 1 tablespoon of lime juice and a pinch of celery salt. Then you can top it with Tajin seasoning or cayenne and lime zest.

This recipe makes about 28 small falafels.

Ingredients

For the corn falafel:

1 cup of dried chickpeas (Soaked in water overnight)

1 ½ tablespoon of olive oil

1 medium white onion, finely chopped

¾ cup of canned corn, drained 

Half a bunch of parsley

1 ½ teaspoon of baking powder

1 teaspoon of onion powder

¾ teaspoon of garlic powder

¾ teaspoon of cayenne 

1 teaspoon of salt 

3 tablespoons of cornmeal 

For the whipped feta:

200grs of feta 

½ cup of unsweetened natural yogurt. I used soy yogurt.

Extras:

Tajin seasoning for sprinkling over the whipped feta. If you don’t have it, you can use a sprinkle of cayenne and lime zest instead. 

Chopped parsley to sprinkle over the whipped feta. 

Vegetable oil for frying the falafel. I shallow fry it in about ½ cup of oil.

The night before, soak 1 cup of dried chickpeas with water. You want to soak them for about 24 hours before making the falafels.

Place the olive oil in a pan over medium-low heat and add the finely chopped white onion.

Cook it for 5-6 minutes while stirring till it caramelizes.

Add the corn and cook for another minute. 

Place the corn and onion in the food processor and blitz it for 2-3 minutes, stirring 2 or 3 times in between. 

Add the drained chickpeas and the remaining ingredients for the falafel into the food processor along with the corn mixture. Blitz for 30 seconds and then stir. Do this a few times until you have a crumbly texture, you don’t want it to become a paste. See the picture below for reference.

Place the mixture in a bowl and let it rest for 15 minutes while you make the sauce.

To make the whipped feta: Place the feta and yogurt in the food processor and blitz until smooth. Keep it covered in the fridge until ready to use.

Once the 15 minutes for the falafel mixture is up, start shaping it. 

I do it by hand. Using your hand, clump together about 1 tablespoon of the mixture to compress it. Then shape it into a ball or small patties. This will make about 28 falafels.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, fry them in batches for about 2 minutes per side until golden brown on both sides. Be careful when you place and remove the falafels from the pan. The mixture is crumbly, so you want to be delicate when touching it. 

Place the fried falafels on a plate lined with paper towels to absorb the excess oil.

To serve, place the falafels in a plate or bowl. Garnish the whipped feta with a sprinkling of Tajin seasoning and parsley. Enjoy!

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