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Magpie's Easy Falafel Cakes

Magpie's Easy Falafel Cakes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
The Magpie

The Magpie

For those of us meat-a-tarians at a loss for what to feed our vegan and vegetarian friends, this recipe works really well. Serve the falafel cakes in pocket pita with fresh sliced vegetables and cucumber sauce or tahini. Even the meat eaters love this recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. Cook the onions in 1 1/2 teaspoons of olive oil in a skillet over medium heat until soft and translucent.
  2. Pulse the garbanzo beans, imitation sour cream, cornmeal, garlic, cumin, coriander, salt, and hot sauce in a food processor until smooth. Transfer to a bowl and stir in the onions; cover and chill for 30 minutes.
  3. Place 1/4 cup cornmeal in a shallow dish. Form the garbanzo bean dough into 6 patties, 1/2-inch thick; roll the cakes in cornmeal.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the falafel cakes until browned on both sides, about 5 minutes per side.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Moriah
37

Moriah

9/24/2010

This was my first falafel experience.I used egg instead of sour cream,and had no problems with them coming apart.I also added sesame seeds to the cornmeal to coat.Really yummy,thank you.

Garcia
28

Garcia

10/10/2011

I made this as part of a birthday dinner for my vegetarian son. I had never made or ate falafel before but judging from the responses I got from my son & his friends who eat them regularly, I guess they turned out pretty good. I used greek yogurt instead of imitation sourcream (my son's not vegan) and also added in an egg to help hold them together better. I needed to double the recipe but only had one can of garbanzo beans so I used a can of great northern beans as a substitute for the 2nd can and that worked ok. I found I needed to added way more cornmeal than the recipe called for in order to form the batter into formable cakes. I'd definitely make them again for my son. He really liked them and I am always looking for a vegetartian dish to make for him and this worked well.

menasheep
21

menasheep

9/10/2007

This was pretty good. We put them in wheat pita pockets with a dollop of sour cream and dipped them in a little honey.

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