CATEGORIES
Healthy

Vegan-Friendly Falafel

Prep:
0 m
Cook:
0 m
Ready in:
0 m
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Healthy: Vegan-Friendly Falafel
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INGREDIENTS
Servings: 30
dry garbanzo beans
onion, quartered
potato, peeled and quartered
garlic, minced
cilantro leaves, chopped
ground coriander
ground cumin
salt
ground black pepper
cayenne pepper
fresh lemon juice
olive oil
all-purpose flour
baking soda
canola oil
DIRECTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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