Real Falafel Vegan Recipes
VEGAN-FRIENDLY FALAFEL
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.
Provided by Marian
Categories 100+ Everyday Cooking Recipes Vegan
Time P1DT2h25m
Yield 10
Number Of Ingredients 15
Steps:
- 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 Facts : Calories 244.5 calories, Carbohydrate 33.8 g, Fat 8.7 g, Fiber 8.9 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 731.2 mg, Sugar 5.6 g
REAL FALAFEL (VEGAN)
From someone who works in a Lebanese restaurant. Falafel is the best, especially when served with tahini, hummus, on a salad, with pita, etc. If you do not have a grinder, use a blender.
Provided by hipbonez
Categories Beans
Time P1DT15m
Yield 20 falafel
Number Of Ingredients 11
Steps:
- Soak the peas and beans overnight but do not cook if you have a grinder.
- Grind the peas and beans, adding the chopped peppers, onion, cleaned parsley, and garlic (to taste).
- At the same time, mix in the pita bread to the grind (it binds the falafel).
- After all the beans and veggies are ground, you will need to get your hands in the mix and blend it all up evenly.
- You can then add cumin and coriander, pepper and salt to taste.
- Use a tablespoon to scoop and form little patties, which you can arrange on a baking sheet.
- Once the sheet is full, you should freeze the patties. So they are easy to deep fry (the best way to do it, and they keep for a long time).
- Use an oil that heats well, such as canola, and get it good and hot before you cook.
- When you are ready, add some frozen falafels, but not so many that the oil cools.
- You want them to crisp on the outside instantly and not absorb oil.
- When the falafels float to the top of the oil, they should be done.
Nutrition Facts : Calories 129.9, Fat 1.4, SaturatedFat 0.2, Sodium 39.2, Carbohydrate 23, Fiber 6.4, Sugar 3.6, Protein 7
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- Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
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- Place the garbanzo beans in a large bowl, cover them with 3 inches of water, cover and let them soak for 20-24 hours (they will expand to about 5 cups). Note: If the don't soak long enough the falafel will be crumbly and fall apart. Rinse and drain.
- Heat a small, heavy skillet over medium-high heat and dry roast the whole cumin and whole coriander seeds just until they become very fragrant. Be careful not to scorch or burn them or they will be bitter. Once fully cooled grind them in a coffee/spice grinder or mortar and pestle.
- Place the ground spices with all the falafel ingredients in a large food processor and pulse the ingredients until well ground but but not a smooth paste, it should be chunky (over-pulsing it will cause the falafel to fall apart). Refrigerate for at least one hour (this mixture can be prepared well in advance).
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- Place the chickpeas in a large bowl and cover with a substantial amount of water, soak for 12-24 hours. The chickpeas are going to double or triple in size as they absorb the water, so make sure they have adequate room and water to do so.
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- Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).
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