Vegan Falafel Recipe

Falafels

Falafels

Submitted by Mary Gospe. Adapted from The Moosewood Cookbook and Skinny Bitch In the Kitch. You can either fry these in olive oil or coconut oil, or for a lower-fat option, bake in the oven.

Ingredients:

  • 4 cups cooked chick peas (garbanzo beans) or 2 ea. 15 oz. cans drained and rinsed
  • 4-6 cloves garlic
  • 1 small to medium yellow onion, chopped
  • handful of parsley, chopped
  • 1/3 cup garbanzo / fava bean flour or whole wheat flour
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • dash of cayenne
  • 1/4 cup water
  • 1 Tbs. lemon juice
  • EVOO or coconut oil

Ingredients for the lemon-tahini sauce:

  • 3/4 cup sesame tahini
  • 6 Tbs. fresh squeezed lemon juice
  • 1 medium clove of garlic, minced or crushed
  • 3/4 to 1 1/2 cups water – depending on the thickness you desire
  • Salt to taste
  • Handful of parsley, minced
  • Cayenne to taste

Instructions for falafels:

  • Place all ingredients except the flour in a food processor and puree
  • Add the flour and stir until combined
  • If baking, scoop batter (small golf-ball sizes) onto a baking sheet lined with parchment or silicon sheets, and flatten with a fork (like making cookies). Brush liquid coconut or olive oil over the top and bake at 350 degrees for 20-30 minutes, turning half-way through.
  • If frying, heat coconut oil in a frying pan and add the small golf-ball sized batter, flattened. Fry until golden brown on each side, adding a small amount of extra oil, if needed,  and drain on a paper-towel lined plate.

Instructions for lemon-tahini sauce:

  • Place tahini, lemon juice, parsley, garlic and seasonings in a food processor or blender and process.
  • Drizzle in the water until you have the consistency you desire
  • Taste and adjust seasonings
  • Transfer to jar or bowl and refrigerate until ready to use

Serve in pita bread with the lemon-tahini sauce, sliced cucumbers, pickles, tomatoes, and shredded lettuce. Enjoy!

Notes: If you are eating a low glycemic alkaline diet to reverse disease or cancer, just omit the pita and serve over cooked quinoa, millet or buckwheat. Also, when purchasing the tahini, be sure it is make of only sesame seeds and does not contain any additives, preservatives or sugar. Sesame seeds are very alkaline and full of protein and calcium.