Go Back
Print

Perfect Falafel Recipe – Vegan and GF

Cuisine vegan dinner, vegan lunch
Prep Time 4 hours 10 minutes
Cook Time 12 minutes
Total Time 4 hours 22 minutes
Servings 30 falafel

Ingredients

  • 2 cups dry garbanzo beans chickpeas*see Sound Bites for cool chickpea facts!
  • 1 large onion chopped
  • 1 1/2 cups cilantro leaves chopped
  • 5 cloves garlic peeled and minced
  • 1 tablespoon cumin
  • 1 1/2 tsp coriander
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper
  • 1/2 tsp za'atar
  • salt to taste I used 1 tsp
  • 1 tsp baking powder

Instructions

  1. Rinse garbanzo beans and place in a bowl. Cover with about 6 cups fresh water.
  2. Soak garbanzo beans for at least 4 hours, up to 24 hours.
  3. After soaking, drain and rinse beans.
  4. Lay beans on a clean dry towel and allow to dry.
  5. While beans are drying, prepare onion, cilantro and garlic.
  6. Place beans in a food processor and add remaining ingredients EXCEPT FOR BAKING POWDER.
  7. Pulse until mixture resembles very tiny gravel.
  8. Pour mixture into a medium mixing bowl.
  9. At this point you can cover and refrigerate until you are ready to cook the falafel. (I have refrigerated up to 4 hours and not refrigerated at all and I found no difference in the outcome.)
  10. Just before you are ready to form the falafel, sprinkle mixture with baking soda and mix well.
  11. Make the falafels by scooping a small palm full in your hands and gently form patties about 1/2 inch thick.
  12. Prepare a large skillet by pouring about a half an inch of oil (I used grapeseed) and heat over medium until shimmering.
  13. Fry falafel for 2-3 minutes per side until golden.
  14. Dry on paper towels and transfer to warm oven until ready to serve.
  15. Falafel can be stored in refrigerator for 2-3 days, reheated in a toaster oven.

Recipe Notes

Garbanzo beans are good for your heart,
may help you lose weight, regulate blood sugar and improve digestion. They have been eaten and enjoyed by man for over 7000 years! And here's a fun fact...though many canned veggies lose their nutritional benefits when canned, garbanzo beans still pack a mean nutritional punch, canned or otherwise.