“This is an easy vegan falafel using dried garbanzo beans and ingredients you already have in your cupboard. No eggs or bread crumbs either as filler--just tasty falafel! Serve with tzatziki and typical falafel fare such as lettuce, tomato, and cucumber. It's not much more work than using canned beans, but the taste is phenomenal and authentic.” - by Marian
Ingredients
Adjust Servings
Original recipe yields 30 servings
Directions
- Rinse the garbanzo beans under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, and rinse again.
- Place the garbanzo beans, onion, and potato in the bowl of a food processor. Cover, and process until finely chopped. Leaving about 1 cup of the garbanzo bean mixture in the food processor bowl, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the garbanzo bean mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved garbanzo bean mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low into a coarse meal. Cover, and refrigerate 2 hours.
- Stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1 1/2 inch diameter balls.
- Pour the canola oil into a wok 1 to 2 inches deep, and heat over medium-high heat. Cook the falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove falafel from oil, and drain on paper towels. Repeat to cook remaining falafel balls.
Nutrition
Amount Per Serving (10 total)
- Calories
- 245 cal
- 12%
- Fat
- 8.7 g
- 13%
- Carbs
- 33.8 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (35)
Rate This Recipe
"Finally a recipe submitted using dry chickpeas instead of canned. You have to do it right to get authentic falafel. You don't cook the chickpeas, only soak overnight and then grind, this makes a real..." See more difference in the outcome. I have made with and w/o potato, no difference. I am not familiar with cilantro in falafel (so I didn't try it), we only use fresh parsley in the middle east, and another teaspoon of cumin was needed for our tastes. I also use an additional 2 tablespoons of flour to help it hold together well. And all falafel here is served with a tasty tahina (sesame seed paste) sauce. Here it goes: 1 small clove garlic, crushed with a mortar and pestle (or forget the mortar like I do and just squash it up in the bowl with the pestle)1/2 of a juicy lemon, about 1/4 cup tahina (you can find tahina in the specialty aisle) 1/4 teaspoon salt or to taste and a couple of tablespoons of room temp water. Whisk together, adding more water if needed until it is a drizzling consistency. Drizzle over falafel or use in falafel sandwiches. Enjoy and thank you for a good recipe."
DABDAB
"These are great and very easy. I couldn't see where the recipe said to add the flour, so I added it when I added the baking soda. I have used another recipe for years, but it always had a raw bean f..." See morelavor which this recipe doesn't have. I baked these instead of frying. I dropped them from a rounded teaspoon onto a parchment lined baking pan, covered with foil and baked for 15 minutes at 350 degrees. I then uncovered and turned them, and returned them to the oven uncovered for another 15 minutes. Very tasty wrapped in an untraditional tortilla with sprouts and tomatoes and cucumbers and a vegan thousand island too!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
