Magpie's Easy Falafel Cakes

Magpie's Easy Falafel Cakes

15
The Magpie 17

"For those of us meat-a-tarians at a loss for what to feed our vegan and vegetarian friends, this recipe works really well. Serve the falafel cakes in pocket pita with fresh sliced vegetables and cucumber sauce or tahini. Even the meat eaters love this recipe!"
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Ingredients

1 h servings 409 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook the onions in 1 1/2 teaspoons of olive oil in a skillet over medium heat until soft and translucent.
  2. Pulse the garbanzo beans, imitation sour cream, cornmeal, garlic, cumin, coriander, salt, and hot sauce in a food processor until smooth. Transfer to a bowl and stir in the onions; cover and chill for 30 minutes.
  3. Place 1/4 cup cornmeal in a shallow dish. Form the garbanzo bean dough into 6 patties, 1/2-inch thick; roll the cakes in cornmeal.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the falafel cakes until browned on both sides, about 5 minutes per side.

Reviews

15
  1. 18 Ratings

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Most helpful positive review

This was my first falafel experience.I used egg instead of sour cream,and had no problems with them coming apart.I also added sesame seeds to the cornmeal to coat.Really yummy,thank you.

Most helpful critical review

They fell apart. I used coconut milk instead of sour cream, Im Vegan. Next time maybe add more cornmeal.

This was my first falafel experience.I used egg instead of sour cream,and had no problems with them coming apart.I also added sesame seeds to the cornmeal to coat.Really yummy,thank you.

I made this as part of a birthday dinner for my vegetarian son. I had never made or ate falafel before but judging from the responses I got from my son & his friends who eat them regularly, I g...

This was pretty good. We put them in wheat pita pockets with a dollop of sour cream and dipped them in a little honey.

The flavor was great, but I had a little trouble getting the cakes to stay together. Regardless, they were a hit with both my husband and my two year old.

I ran out of cornmeal, so didn't coat the burgers. They cooked up just fine! Great taste! We'll be making these again soon!

I like the fact that this recipe uses no flour or bread crumbs, so it's gluten-free. It was not the best falafel I ever had. My husband and I liked it ok, but my kids did not. I may try tweek...

Awesome! Easy and tastes so good!

These were awesome! I couldn't believe how easy falafel was to make! I made a green chutney to dip these in and we loved them! Thank you for sharing!!

These were amazing! Very simple, and very delicious! I will definitely make these again.