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Jan 05

Falafel Garbanzo Beans for Vegan Friendly

Preparation and cooking 1 d 2 h 25 m, 10 servings, 245 cals

falafel-beans-veganIn this recipe article discussed how to create a quick-and-easy vegan falafel. Dried garbanzo beans combine with potatoes and lots of spices to make vegan falafel truly remarkable. No eggs or breadcrumb filler here. You may already have all the ingredients in your closet! And dry beans do not require too much work over canned garbanzo beans. Just soak them overnight. Garbanzo beans can be substituted with red beans, canned beans. Serve with sauce and garnished with tomato, lettuce, and cucumbers.

1 tablespoon all-purpose flour.
2 teaspoons baking soda.
1 pound dry garbanzo beans.
1 potato, peeled and quartered.
1 onion, quartered.
1/2 cup cilantro leaves, chopped.
4 cloves garlic, minced.
1/2 teaspoon ground cumin.
1/2 teaspoon ground black pepper.
1 teaspoon ground coriander.
1/2 teaspoon cayenne pepper.
2 teaspoons fresh lemon juice.
1 tablespoon olive oil.
2 cups canola oil.
2 teaspoons salt

 

  • Rinse the chickpeas under cold water and discard the bad. Place in a large pot and cover with water. Let soak 24 hours, and rinse again.

    • Place the garbanzo beans, onions, and potatoes in the bowl of a food processor. Cover and process until finely minced. Leaving about 1 cup garbanzo bean mixture in a food processor bowl, pour the rest into the bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper into the mixture of garbanzo beans in a bowl of a food processor;
    Process on low to blend thoroughly. Return mixture of garbanzo beans supplied to the food processor bowl, and add the lemon juice, olive oil, and flour; process on low to roughage. Cover and chill 2 hours.

  • Stir the baking soda into the mixture until evenly blended garbanzo beans. Using wet hands, shape into a ball diameter of approximately 1 1/2 inches.

    • Pour the canola oil into a wok of 1 to 2 inches, and heat over medium-high heat. Cooking falafel balls, turning so all sides evenly browned, about 5 minutes. Falafel Remove from oil and drain on paper towels. Repeat to cook leftover falafel balls.
    cooking Tip
    • If you do not have time to soak dried garbanzo beans for this recipe, start with Step 2.
    Aluminum foil can be used to store wet food, cook evenly, and make clean-up easy.

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The final result is pretty good but there are some major problems with the amount of material called. The garbanzos, potatoes, and onions to make a large amount but the falafel recipe only calls. I quadrupled the number of cumin and doubled the majority of other spices (except salt, it was a lot). Also doubled flour and add bread crumbs and it was still pretty loose. I bake though, and consistency of the final product is good. might be four stars if it is not, but as the recipe has weaknesses that must be addressed when making.

Recipes can be submitted using dried beans instead of canned. You have to do it right to get an authentic falafel. You do not cook beans, just soak overnight and then grind, this makes a real difference in the results. I have made with and w / o potatoes, there is no difference. Sometimes I am not familiar with coriander in falafel (so I did not try), we only use fresh parsley in the middle east, and another teaspoon cumin required for our tastes.