Recipe type: Main Course
Cuisine: Middle Eastern
Cook time: 
Total time: 
Serves: 4-6
A Middle Eastern staple - Falafel - served gluten-free and vegan.
  • 1 lb dry garbanzo beans (chick peas)
  • 1 onion, quartered
  • 1 potato, peeled and quartered
  • 4 cloves of garlic, minced
  • ½ cup cilantro leaves, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • ½ teaspoon ground pepper
  • ½ teaspoon cayenne pepper
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chickpea flour
  • 2 teaspoons baking soda
  • 2 cups canola oil, for frying
  1. Rinse the chick peas in cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, rinse again.
  2. Process soaked beans in batches in food processor until finely ground into a coarse meal. Transfer to a large bowl.
  3. Process garlic, onion, and potato in food processor until chopped finely.
  4. Add cilantro, coriander, cumin, salt, pepper, and cayenne. Process on low to blend thoroughly. Add to the ground chickpeas and stir to combine.
  5. Add lemon juice and olive oil and stir. Cover and refrigerate for 2 hours.
  6. Once the mixture sits for 2 hours, stir the baking soda and chickpea flour into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1½ inch balls.
  7. Pour the canola oil into a wok or deep pan to about 2 inches deep. Heat over medium-high heat.
  8. Cook falafel balls in batches, turning so all sides are evenly browned, about 5 minutes. Remove from oil and drain on paper towels.
Recipe by These Things I Love at http://thesethingsilove.com/2013/07/falafels/