Joan Nathan’s Favorite Falafel

May 23, 2023May 23, 20230 4
Joan Nathan's Favorite Falafel Recipe
in Vegan

Prep

30 min

Cook

30 min

Ready In

1 hr

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup dried garbanzo beans
1/2 large onion , roughly chopped ( about 1 cup )
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 - 1 teaspoon dried hot red chili pepper
4 garlic cloves
1 teaspoon cumin
1 teaspoon baking powder
4 -6 tablespoons flour or 4 -6 tablespoons bulgur
soybean oil or vegetable oil , for frying
chopped tomato , for garnish
diced onion , for garnish
diced green bell pepper , for garnish
pita bread

Nutrision Information

Servings Per Recipe
4-6
Calories
242
Sugar
1g
Fat
14g
Falafel is a popular Middle Eastern dish that has become a staple of many vegan and vegetarian diets around the world, and Joan Nathan's Favorite Falafel is a delicious example of this classic dish. Made from ground garbanzo beans and a variety of herbs and spices, the falafel is shaped into small balls or patties and deep-fried until crispy on the outside and soft on the inside. Traditionally served in pita bread with chopped fresh vegetables and a variety of sauces, Joan Nathan's Favorite Falafel is a healthy and flavorful meal that is perfect for lunch, dinner, or snacks. Whether you are a vegan, vegetarian, or a meat-eater, Joan Nathan's Favorite Falafel is sure to satisfy your cravings for delicious Middle Eastern cuisine.

Instructions

1.Soak the garbanzo beans overnight in lots of cold water.
2.The next day, drain and rinse well in cold water.
3.Put the beans, onion, parsley, cilantro, salt, hot pepper, garlic, and cumin into a food processor and pulse until the mixture is finely ground, but not pureed.
4.Sprinkle in the baking powder and flour or bulgur and pulse briefly to combine. The mixture should form a ball that sticks together.
5.Cover the bowl and refrigerate for at least 30 minutes.
6.When ready to cook, shape the mixture into small balls, about 2 tablespoons of mixture per ball.
7.Flatten the balls into patties, about 1/2 inch thick.
8.Heat about 1 inch of soybean oil or vegetable oil in a frying pan over medium heat.
9.Fry the falafel in batches, turning frequently, until they are browned on all sides, about 5 minutes per batch.
10.Drain the falafel on paper towels.
11.Serve in pita bread with chopped tomato, diced onion, and diced green bell pepper.

PROS

Joan Nathan’s Favorite Falafel is a delicious vegan dish that is packed with flavor and is a great source of protein.

The falafel can be made in advance and stored in the fridge for later use.

CONS

The falafel can be difficult to shape and may fall apart during the frying process if not shaped precisely.

Deep-frying the falafel makes it high in calories and fat, and may not be suitable for those on a low-fat diet.

HEALTH & BENEFITS

Joan Nathan’s Favorite Falafel is a great source of protein, fiber, and essential vitamins and minerals.
Garbanzo beans, the main ingredient, have been linked to supporting heart health, improving digestion, and reducing inflammation.
The herbs and spices in this recipe are also packed with antioxidants, which can help to fight against disease and illness.

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