Dairy-Free
Dinner
Low-Fat Low-Carb Low-Sugar
Lunch
Vegan + Vegetarian
Delicious Vegan Falafel
Prep: 25 mins
Cook: 15 mins
Cook: 15 mins
Servings: 4
Want a delicious + easy vegan falafel recipe, using ingredients you likely have in your pantry? Look no further! With no egg or bread crumbs, this vegan recipe rules! And yes – you can use canned garbanzo bean, but the taste is extra special with dried chick peas, and not much more work. Serve with tzatziki, lettuce, tomato, and cucumber.
Ingredients
- 1 pound dry chickpeas
- 1 white onion, quartered
- 1 baking potato, peeled + quartered
- 4 cloves garlic, minced
- ½ cup organic cilantro leaves, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons sea salt
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste
- 3 teaspoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon whole wheat flour
- 2 teaspoons baking soda
- 2 cups coconut oil, extra light olive oil, or sunflower oil for frying
*Choose organic whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 764 | 38% |
| Fat (g) | 38 | 59% |
| Saturated Fat (g) | 16 | 82% |
| Carbohydrates (g) | 85 | 28% |
| Protein (g) | 25 | 50% |
| Sugars (g) | 14 | 0% |
| Fiber (g) | 16 | 63% |
Preparation
- Rinse the chickpeas under cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, then rinse again.
- Place the chickpeas, onion, and potato into a food processor. Cover and process until finely chopped. Leave about 1 cup of the chickpea mixture in the food processor bowl, and pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the chickpea mixture in the food processor bowl; process on low to blend thoroughly. Return the reserved chick peas mixture to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low until the mixture becomes a coarse meal. Cover and refrigerate 2 hours.
- Stir the baking soda into the chickpeas mixture until evenly blended. Using damp hands, form the mixture into 1½ inch diameter balls.
- Pour the your choice of cooking 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.
- Serve immediately and enjoy!
Tip
If you don't have time to soak the dry chick peas, just substitute three 15 oz. cans of chick peas + start with Step 2.
TAGS: Chickpeas, Cilantro, Falafel, Heart Healthy, Kid-friendly, Middle Eastern, Onion, Potato, Vegan
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