Print Recipe

Falafel

Prep Time20 mins
Cook Time15 mins
Total Time2 hrs 35 mins
Course: Holiday Treats, Snack
Cuisine: Indian, International, Israeli, traditional, Vegan, World Cuisine
Servings: 30 servings
Author: Chef Maria Cummins

Ingredients

  • 1 pound dry garbanzo beans
  • 1 each onion quartered
  • 1 each 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
  • 2 cups grapeseed oil

Instructions

  • 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.