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blackeyed pea falafel on a plate with tahini sauce

Vegan Blackeyed Pea Falafel Cakes

Flavorful blackeyed pea Falafel recipe featuring a crispy exterior with light, fluffy and moist interior. 
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Course: Appetizer, Main Course
Cuisine: Middle Eastern/Soul Fusion
Servings: 4
Calories: 658kcal
Author: Marwin Brown


For Falafel

  • 2 cups dried black-eyed peas soaked overnight
  • 1/2 white onions minced
  • 1 tbsp garlic chopped
  • 1 cup fresh herb mix chives, basil, parsley, thyme
  • 1 tsp smoked sweet paprika
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 2 tbsp flour
  • peanut or canola oil for frying

For Tahini Sauce

  • 2 tbsp tahini paste
  • 2 tbsp almond milk
  • 1 tbsp chili paste or hot sauce of choice
  • Juice from 1/2 small lime


Make Falafel

  • Combine the blackeyed peas, onion, garlic, and herbs in a food processor and puree. Don't worry if mixture never reaches fully smooth consistency.
  • Transfer to a bowl and mix in baking powder and flour. Refrigerate for at least 30 minutes.
  • Roll black-eyed pea into medium sized oblong balls and then flatten to desired shape.
  • Heat oil in large skilet and fry the falafals for about 3 minutes per side.
  • Remove from oil and let cool and drain on cooling rack or paper towel lined pan.

Make Tahini Sauce

  • Combine all the ingredients in a bowl and mix well. Adjust consistency with water as needed.


Serving: 0g | Calories: 658kcal | Carbohydrates: 76g | Protein: 37g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 619mg | Potassium: 1699mg | Fiber: 17g | Sugar: 10g | Vitamin A: 305IU | Vitamin C: 8.1mg | Calcium: 384mg | Iron: 13.2mg
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