Falafel Recipes

Use all chickpeas if you don't have fava beans. If you use canned beans, the sodium levels will be higher so omit the salt.

Two of my favorite ingredients in one recipe! A touch of Middle East and a touch of the Orient. Who says you can't have the best of both worlds?

A recipe to help use up sweet potatoes or yams. Cooking the sweet potatoes in the microwave is a real time saver, but feel free to bake or steam them instead. The moistness of sweet potatoes varies, so you may need to add a little more flour to achieve the right texture.

Great for lunch. Serve with a side salad and fresh baked cookies.

A nice vegan recipe for veg burgers- easy to make and delicious (adapted from Lukas Volger's "Veggie Burgers Every Which Way"

We sprouts our chickpeas fresh, in water for a few days, changing the water each day, until the chickpeas have fully developed.

Serve with Fattoush Bread Salad, or in a Pita Bread with lettuce, tomato, onion and tahini or yogurt cucumber sauce.

I LOVE falafel and wanted to try it out...I modified a recipe I found online.....turned out great!

Middle Eastern Food

There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. To serve, cover with foil and bake for 10 minutes at 400F.

Falafel

Falafels consists of fried balls or patty (something like fritters) made from spiced chickpeas and fava beans. The falafel is a traditional Middle Eastern food that is served in pita bread, either inside the bread or wrapped in flat bread. The falafel balls are usually topped with salad, picked vegetables and hot sauce, and drizzled with tahini-based sauces.

Ingredients
1 cup dried garbanzo beans, soaked in water to cover overnight and drained
1 cup dried fava beans, soaked overnight and drained and shelled
1 yellow onion, grated
3 cloves garlic, minced
1 cup filtered water
½ cup sesame seeds
½ cup garbanzo flour
¼ cup fine bulgar
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. baking powder
½ tsp. cayenne pepper
½ tsp. red pepper flakes
¼ tsp. freshly ground black pepper
1 bunch finely chopped parsley

Oil for deep-frying

Preparation:
Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor.
Blend in all the remaining ingredients and let the mixture stand for 1 hour.
Form ¼ cup of mixture into little patties; or, you can form them into balls the size of walnuts.
Deep-fry in 375° oil until toasty brown and crunchy on the outside, about 4 minutes.

These can be made in advance and frozen, until ready to use.


Makes about 16 patties or 48 balls.

Recipe from FatFreeVegan

Modified from dish

Easy and delicious falafel. I ate mine in whole grain pita pocket with tomato and cucumber.

A falafel that can be used as a bun for your burger

low carb/veggie

Quick falafel burgers

You have to soak the chickpeas overnight for this recipe. Do not use canned chickpeas....they are already cooked.
The photo shows so many because I doubled the recipe. I froze some cooked, and some raw to cook in oil at a later date.

Swedish "meatballs" using Yves Falafel Balls.

The patties in this recipe can certainly be rolled into a ball, as per the traditional recipe. NOTE: using canned chickpeas will result in a denser texture than using fresh ones.

Fast and Easy

Vegan falafel patty recipe created by plant-based cardiologist Jami Dulaney, M.D.

There are quite a few versions of this recipe on here, but here is the one we make. Adapted from Chow Vegan website.

A low-fat falafel! Adjust the spices to your own taste preferences.