How to Make Vegan-Friendly Falafel - A Step-by-Step Guide

Are you looking for a delicious and nutritious vegan-friendly dish to add to your recipe repertoire? Look no further than this recipe for Vegan-Friendly Falafel! Not only is this dish packed with plant-based protein and fiber, but it's also bursting with flavor and can be enjoyed in a variety of ways. Whether you're a seasoned vegan or simply looking to incorporate more meatless meals into your diet, this recipe is sure to become a new favorite.

Falafel is a popular Middle Eastern dis...

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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

Information

  • Prep Time: 25 mins
  • Additional Time: 1 day 2 hrs
  • Total Time: 1 day 2 hrs 25 mins
  • Servings: 10
  • Yield: 30 servings

  • 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

    245 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 731mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 9g
    • Total Sugars: 6g
    • Protein: 10g
    • Vitamin C: 8mg
    • Calcium: 61mg
    • Iron: 3mg
    • Potassium: 529mg