VEGAN CLASSIC FALAFEL

Ingredients:

  • 11⁄2 cups dry garbanzo beans

  • 1⁄2 cup chopped fresh parsley

  • 1⁄2 cup chopped fresh cilantro

  • 1⁄2 cup chopped white onion

  • 7 cloves garlic

  • 2 tbsp. all purpose flour

  • 1⁄2 tsp. sea salt

  • 1 tbsp. ground cumin

  • 1/8 tsp. ground cardamom

  • 1 tsp. ground coriander

  • 1/8 tsp. cayenne pepper

    Directions:

  1. Overnight soak: Place dried garbanzo beans in a large bowl and cover with 1” of water. Let sit, uncovered, for 20-24 hours. Drain thoroughly.Quick soak: Rinse garbanzo beans in a strainer and add to a large pot. Cover with 2 inches of water and bring to a boil. Let boil for 1 minute, cover pot and remove from heat. Let stand for 1 hour. Drain thoroughly.

  2. In the bowl of a food processor, add parsley, cilantro, onion and garlic. Mix until well combined.

  3. Add soaked garbanzo beans, flour, salt, cumin, cardamom, coriander and cayenne to food processor. Pulse until ingredients form a rough, coarse meal. Scrape down sides of food processor occasionally.

  4. Place mixture into a bowl, cover and refrigerate for 1-2 hours to allow flavors to come together.

  5. Once cooled, remove from refrigerator and form into 11⁄2-inch balls, then flatten balls slightly to form patties.

  6. Preheat air fryer to 400°F. Lightly spray fryer basket with oil.

  7. Place falafel into basket, being careful not to overcrowd. Cook for 10 minutes, turning halfway through. Repeat with remaining falafel.

Matthew Revich