Vegetarian Recipes
Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu
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Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu. Spaghetti is tossed with pepper and vegan parm and then topped generously with smoky chickpea tofu bacony bits for a wonderful weeknight meal. Vegan Recipe, Soy-free, Can be Gluten-free.
This Cacio e pepe is a fabulous pasta dish with flavors which feel like you spent hours making it but it is super quick to put together! Mix up the vegan parmesan, crisp up some chickpea tofu with smoky flavors, make the spaghetti and mix with loads of freshly ground black pepper and herbs and done. You can use store bought vegan parm to speed it up even more.
This Black pepper parmesan spaghetti pasta is flexible, has no soy, can be made without nuts(see recipe notes). Lets make this!
Ingredients for Vegan Cacio e Pepe with Smoky Chickpea Tofu Bits
- The Smoky Chickpea Tofu needs chickpea tofu, garlic powder, smoked paprika, balsamic vinegar, maple syrup and salt or liquid aminos or soy sauce. You can add a few drops of liquid for extra smokyness.
- The Vegan Parmesan is mix of almond flour, nutritional yeast, garlic, salt, lime zest, lime juice, brine from pickles or pickled jalapeno. You can use other vegan parm, to make nut-free, use a mix of pumpkin seeds and breadcrumbs.
- The Pasta has Spaghetti, garlic, loads of freshly ground black pepper, red pepper flakes and fresh herbs.
How to make Vegan Cacio e pepe with Step Photos
Make the smoky chickpea tofu bacony bits by cooking all the ingredients together until the mixtures starts to dry up. Taste and adjust if needed.
Mix the ingredients for the vegan parmesan. Add more lime juice if needed to make a mixture which has fat crumbs.
Saute the garlic, then add in black pepper, pepper flakes and broth, then mix in the spaghetti. Then mix in some parm and some of the smoky chickpea tofu. Cover and rest for a few minutes, then top with more chickpea tofu, black pepper and herbs to serve.
Can I make this Cacio e Pepe gluten-free?
Yes, use gluten-free spagheti or other pasta of choice. Cook according to instructiton on package. Add more pasta water if the pasta dries out too much during sauteing.
Can I make this without Nuts?
To make the parm mixture without almonds, use other nuts such as cashews, macadamia, walnuts or for Nut-free, use mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs.
Vegan Cacio e Pepe
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 3
Calories: 552kcal
Ingredients
For the Balsamic Roasted Chickpea Tofu:
- 3/4 cup (186 g) finely chopped chickpea tofu or pressed and chopped firm tofu
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp balsamic vinegar
- 2 tsp maple syrup , or use sugar/sweetener of choice
- 1/4 tsp salt or 1 tsp soy sauce/liquid aminos for soyfree
Pasta:
- 8 oz Spaghetti
- 2 tbsp olive oil
- 3 cloves of garlic , finely chopped
- 1/2 tsp red pepper flakes , divided , use less for less heat
- 1/2 tsp freshly ground black pepper (use less for less heat)
- 1/3 cup (37.33 g) vegan parm (recipe below) or use other store bought parm
- 1/2 cup (118.29 ml) pasta water
- 1/2 to 1 tsp freshly ground black pepper
- chopped parsley or basil or othr herbs for garnish
Vegan Parm:
- 1/3 cup (37.33 g) almond flour , (or a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs for nut-free)
- 1 tsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp lime juice
- 1/2 tsp lime or lemon zest
- 1/2 tsp brine from pickle jar or pickled jalapeno, or use 1/4 tsp white vinegar
Instructions
- Cook the spaghetti according to instructions on the package and set aside
-
Make the Smoky Chickpea Tofu: Heat oil in a small skillet over medium heat. When hot, Add the chickpea tofu (or pressed and chopped firm tofu). Mix for a few seconds. add the rest of the ingredients and mix well. cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. and a few drops of liquid smoke for extra smokyness. (This topping is optional, there is tons of flavor in the pasta + vegan parm!)
- Make the Parm: Mix everything under parm until it resembles fat crumbs. Press and mix a couple of times. Taste and adjust salt and zest.
- Pasta: Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden
- Add half of the parm and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.
-
Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky chickpea tofu.
Store: Refrigerate for upto 2 days. The pasta absorbs moisture on sitting so Reheat with some water or broth.
Notes
Nut-free: Use a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs.
Nutrition is for 1 serve with regular flour spaghetti.
Nutrition
Nutrition Facts
Vegan Cacio e Pepe
Amount Per Serving
Calories 552 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 429mg19%
Potassium 448mg13%
Carbohydrates 75g25%
Fiber 8g33%
Sugar 9g10%
Protein 20g40%
Vitamin A 263IU5%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.


Homemade Falafel Recipe
Equipment
-
Food Processor
-
Baking Sheet
-
Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
-
Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
-
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
-
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
-
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
-
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
-
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition

How to Make Falafel — Step By Step Photos

Gather all your ingredients.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Let them drain on a paper towel to absorb the excess oil.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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