Real Falafel (Vegan)

"From someone who works in a Lebanese restaurant. Falafel is the best, especially when served with tahini, hummus, on a salad, with pita, etc. If you do not have a grinder, use a blender."
 
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Ready In:
24hrs 15mins
Ingredients:
11
Yields:
20 falafel
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ingredients

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directions

  • Soak the peas and beans overnight but do not cook if you have a grinder.
  • Grind the peas and beans, adding the chopped peppers, onion, cleaned parsley, and garlic (to taste).
  • At the same time, mix in the pita bread to the grind (it binds the falafel).
  • After all the beans and veggies are ground, you will need to get your hands in the mix and blend it all up evenly.
  • You can then add cumin and coriander, pepper and salt to taste.
  • Use a tablespoon to scoop and form little patties, which you can arrange on a baking sheet.
  • Once the sheet is full, you should freeze the patties. So they are easy to deep fry (the best way to do it, and they keep for a long time).
  • Use an oil that heats well, such as canola, and get it good and hot before you cook.
  • When you are ready, add some frozen falafels, but not so many that the oil cools.
  • You want them to crisp on the outside instantly and not absorb oil.
  • When the falafels float to the top of the oil, they should be done.

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Reviews

  1. Wow!! I am so glad I stumbled upon this! Thanks for the great recipe and the wonderful tips. I cant wait to try it.
     
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I'm a hugeeeeeee foodie that will try anything. I'm very eclectic and experimental when it comes to food.
 
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