- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 1 1/2 cups dried garbanzo beans, soaked overnight in 4 to 5 cups water and 1 tablespoon apple cider or white vinegar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 to 4 teaspoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons baking soda
- 1 bunch parsley, chopped
- 1/2 teaspoon Tabasco sauce or chili powder, to taste
- Oil, for frying
Tahini Dressing
- 1/2 cup tahini
- 1/2 cup lemon juice
- 3 cloves garlic, minced
- 1 tablespoon tamari
- 2 teaspoons agave syrup
- 1/3 to 1/2 cup water, or more if the dressing is very thick
Directions
Rinse soaked garbanzo beans in cold water. Place in a food processor and process until chopped into small pieces, scraping down the sides as needed. Add lemon juice and water; continue to blend until finely ground, almost like a paste.
In a skillet, sauté onions, garlic, coriander and cumin in oil over medium heat for 8 to 10 minutes. Combine all ingredients except oil in a mixing bowl, and mix well.
Heat 1 to 2 tablespoons oil in a frying pan. With a small ice cream scoop or a tablespoon, scoop out the mixture into small patties and place in the pan. Fry over medium heat for about 5 minutes on each side, until browned.
Serve falafel warm, in pita bread or a flour tortilla wrap, with Israeli Salad and Tahini Dressing.
For Tahini Dressing
Combine all ingredients in a blender, and blend until smooth.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member