Vegan Falafel

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  • 1 pound dry garbanzo beans

  • 1 onion, quartered

  • 1 potato, peeled and quartered

  • 4 cloves garlic, minced

  • 1/2 cup cilantro leaves, chopped

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 2 teaspoons salt

  • 1/2 teaspoon ground black pepper

  • 1/2 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


  • 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, and olive oil; 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.

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