"This is an easy vegan falafel using dried garbanzo beans and ingredients you already have in your cupboard. No eggs or bread crumbs either as filler--just tasty falafel! Serve with tzatziki and typical falafel fare such as lettuce, tomato, and cucumber. It's not much more work than using canned beans, but the taste is phenomenal and authentic." — Marian
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dry garbanzo beans
potato, peeled and quartered
cilantro leaves, chopped
ground black pepper
fresh lemon juice
Finally a recipe submitted using dry chickpeas instead of canned. You have to do it right to get authentic falafel. You don't cook the chickpeas, only soak overnight and then grind, this makes a real difference in the outcome. I have made with and w/o potato, no difference. I am not familiar with cilantro in falafel (so I didn't try it), we only use fresh parsley in the middle east, and another teaspoon of cumin was needed for our tastes. I also use an additional 2 tablespoons of flour to help it hold together well. And all falafel here is served with a tasty tahina (sesame seed paste) sauce. Here it goes: 1 small clove garlic, crushed with a mortar and pestle (or forget the mortar like I do and just squash it up in the bowl with the pestle)1/2 of a juicy lemon, about 1/4 cup tahina (you can find tahina in the specialty aisle) 1/4 teaspoon salt or to taste and a couple of tablespoons of room temp water. Whisk together, adding more water if needed until it is a drizzling consistency. Drizzle over falafel or use in falafel sandwiches. Enjoy and thank you for a good recipe.
End product is pretty good but there are some major problems with the amounts of ingredients called for. The garbanzos, potato, and onion makes a huge amount of falafel but the recipe only calls for 1 tsp. of cumin? I quadrupled the amount of cumin and doubled most of the other spices (except the salt; it was plenty). Also doubled the flour and added bread crumbs and it was still quite loose. I baked though, and the end product consistency was good. Would probably be four stars otherwise, but as is the recipe has flaws that must be addressed when making.
These are great and very easy. I couldn't see where the recipe said to add the flour, so I added it when I added the baking soda. I have used another recipe for years, but it always had a raw bean flavor which this recipe doesn't have. I baked these instead of frying. I dropped them from a rounded teaspoon onto a parchment lined baking pan, covered with foil and baked for 15 minutes at 350 degrees. I then uncovered and turned them, and returned them to the oven uncovered for another 15 minutes. Very tasty wrapped in an untraditional tortilla with sprouts and tomatoes and cucumbers and a vegan thousand island too!
Loved this! I've been trying to make falafel like this for years with no success. I baked mine rather than frying and it came out perfectly. It won't be long before I can recite this recipe by heart. Thanks very much!
This is my go-to recipe because I believe in authenticity and not using fillers like bread crumbs, eggs and the like. In the Middle East, they use parsley (not cilantro) and use dried beans soaked overnight, so that's how I make it. You can also bake these in the oven like others suggest: I preheat to 400F or 200C, oil the sheet, spoon and shape then bake 10-15 min on each side (depends on the oven). Don't be scared off by the vegan label. It's the best falafel recipe on this website, and it's the only one I use.
Maybe "vegan" in the recipe name scares people, hence so few reviews? This is easily the best falafel recipe I've ever tried. I leave out the potato and double the garlic, cilantro, cumin, and coriander. With shredded drained cucumbers mixed in plain yogurt with a little cayenne, some good chopped tomatoes, cabbage, and maybe some more fresh cilantro, oh my!!!
Very good. Needed to add more flour because it was to wet. I think I used to large of a potato. The taste and texture were great. Baked instead of fried 20-30 min. at 350
These falafels were phenomenal! I didn't know how much a pound of dry garbanzo beans were (I buy in bulk and don't have a food scale) so I just used two cups of dry beans. I kept everything else in the recipe the same except I added an extra teaspoon of cumin and only added one teaspoon salt, I used parsley instead of cilantro and I omitted the potato. I didn't have any flour in the house so I used cornmeal instead. I fried them up in my cast iron skillet and they were great. I tried baking some too but frying them definitely tastes better. I also kept them in the fridge for a day and a half instead of the two hours (I was going to make them earlier but got too busy so made them the next day). The great thing about that, is that you can prepare these ahead of time and they still turn out great! My boyfriend also loved them and said it was better than the falafel at this Lebanese restaurant we frequent! This recipe is definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 78
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