Falafel

(adapted from an allrecipes.com recipe)

(makes about 20 falafel patties)

1 pound dry garbanzo beans
1 onion, quartered
1 potato, peeled and quartered
6 cloves garlic, minced
1 bunch cilantro leaves
2 teaspoon ground coriander
1 tbsp ground cumin
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Juice of one lemon
1 tablespoon olive oil
1 tablespoon all-purpose flour
2 teaspoons baking soda


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.

Cook in vegetable or olive oil, or bake at 350 for 15 to 20 minutes.

I served in a wrap with chopped veggies and a cilantro-garlic dressing (1/2 cup vegan sour cream, 3 tbsp finely chopped cilantro, and 2 cloves minced garlic).



© 2015 Karin Shirey Henn, all rights reserved. 
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