Vegan-Friendly Falafel

4.6
(62)
50 Reviews
10 Photos

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.

Recipe by Marian
Published on July 10, 2019
10
10
10
10
Prep Time:
25 mins
Additional Time:
1 day 2 hrs
Total Time:
1 day 2 hrs 25 mins
Servings:
10
Yield:
30 servings
Jump to Nutrition Facts

Ingredients

  • 1 pound dry garbanzo beans

  • 1 onion, quartered

  • 1 potato, peeled and quartered

  • 4 cloves garlic, minced

  • ½ cup cilantro leaves, chopped

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 2 teaspoons salt

  • ½ teaspoon ground black pepper

  • ½ teaspoon cayenne pepper

  • 2 teaspoons fresh lemon juice

  • 1 tablespoon olive oil

  • 1 tablespoon all-purpose flour

  • 2 teaspoons baking soda

  • 2 cups 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.

Cook's Tip

If you don't have time to soak the dry garbanzo beans for this recipe, substitute three 15 ounce cans of garbanzo beans, and start with Step 2.

Nutrition Facts (per serving)

245 Calories
9g Fat
34g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 245
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 4%
Sodium 731mg 32%
Total Carbohydrate 34g 12%
Dietary Fiber 9g 32%
Total Sugars 6g
Protein 10g
Vitamin C 8mg 42%
Calcium 61mg 5%
Iron 3mg 18%
Potassium 529mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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