vegan-friendly falafel

Ingredients

• Servings: 30
• 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

Recipe

Preparation Time: 25 mins Ready Time: 2 hrs 25 mins


• 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.