Vegan Falafel


  • ½ pound dry garbanzo beans
  • ½ onion, quartered
  • ½ potato, peeled and quartered
  • 2 cloves garlic, minced
  • ¼ cup cilantro leaves, chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp fresh lemon juice
  • 1-½ tsp olive oil
  • 1-½ tsp all-purpose flour
  • 1 tsp baking soda
  • 1 cup oil


1. 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.

2. 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.

3. 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.

4. 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.

Nutritional Facts


Calories245 kcal
Total Fat8.5 g
Total Carbohydrates34 g
Protein9.6 g