This post was created in collaboration with Pacific Foods. All opinions are my own.
Hello everyone — I’m thrilled to share one of my favorite recipes: herby vegan falafel served with a smoky red pepper dip. The falafel are bright and herb-forward, but the real showstopper is the red pepper sauce. It’s creamy, smoky, and ready in about five minutes. Use it as a dip, a salad dressing, a pasta sauce, or swirled into hummus. Its vibrant color and versatile flavor make it a fantastic addition to many dishes.
The dip gets its creamy texture from unsweetened hemp milk, which keeps the recipe entirely plant-based while providing a smooth mouthfeel. Hemp milk is a great source of plant-based omega-3s and adds subtle nuttiness without overpowering the roasted peppers. This combo is kid-friendly too — it’s perfect for dipping fries or nuggets and is a tasty alternative to ketchup.
If you want a simple, satisfying plant-based meal that convinces people vegan food can be exciting, these falafel and the smoky red pepper dip are a great place to start.
Herby Vegan Falafel w/ Smoky Red Pepper Dip
Ingredients
Herby Vegan Falafel
- 1 — 15 oz can chickpeas, rinsed and dried
- 3 cloves garlic
- 1/4 cup red onion, chopped
- 1/2 cup parsley, packed
- 1/2 cup cilantro, packed
- 1 cup kale, packed
- 1/4 cup whole wheat flour
- 3 tbsp extra virgin olive oil
- 1/4 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- Black pepper to taste
Smoky Red Pepper Dip
- 1 clove garlic, chopped
- 1 cup chopped fire-roasted sweet peppers (about 2–3 peppers)
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle chili powder
- 1/4 tsp salt, or more to taste
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh squeezed lemon juice
- 1/4 cup unsweetened hemp milk
Instructions
Herby Vegan Falafel
- Preheat the oven to 350°F (175°C).
- Rinse and drain the chickpeas, then pat them completely dry. If using cooked chickpeas, use about 1 1/2 cups.
- Place garlic and red onion in a food processor and pulse until finely minced.
- Add parsley, cilantro, and kale and pulse until finely chopped.
- Add the remaining falafel ingredients and process until the mixture resembles coarse meal. Avoid overprocessing — you want small chickpea pieces to remain.
- Scoop the mixture with an ice cream or cookie scoop (or by hand) and form small patties — about 10–12 total.
- Arrange the patties on a parchment-lined baking sheet and bake 20–30 minutes, depending on size.
- Let the falafel cool completely before handling, as they will be fragile right out of the oven.
- For extra crispiness, briefly sauté the baked falafel in a skillet over medium-high heat with a little olive oil until browned. Otherwise, serve as is.
Smoky Red Pepper Dip
- Chop the garlic and roasted peppers to make them easier to blend.
- Combine all dip ingredients in a high-speed blender and blend on high until completely smooth and creamy. Taste and adjust salt or lemon as desired.
To Serve
- Serve the falafel with the smoky red pepper dip for dipping, or drizzle the sauce over a salad topped with falafel.
- Enjoy!
Tried this recipe?
Let me know on Instagram @wellandfull or tag #wellandfull — I love seeing your versions!
P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your photos. I love seeing your takes on my recipes!