1 cup dried garbanzo beans (soak in 6 cups of water for 12-24 hours)
1/2 cup parsley
1 small yellow onion, chopped
5 cloves garlic, roughly chopped or minced
1 ½ teaspoon each: cumin powder and sea salt
1 teaspoon coriander powder
¼ teaspoon baking soda
1 teaspoon lime juice
1 tablespoon sesame seeds (optional)
2 – 4 tablespoons garbanzo flour (or all-purpose flour)
Oil, for frying
Drain the garbanzo beans from the water and dry them completely. You can do this on a paper towel by giving them a good wipe down.
Transfer the garbanzo beans along with the rest of the ingredients except the sesame seeds and flour to a food processor. Pulse the mixture until it breaks down, but make sure it doesn't become like a paste; You want it to still have tiny chunks of chickpeas running through.
Transfer the falafel mixture to a bowl, add the sesame seeds, and start by adding 2 tablespoons of flour. Stir to combine. Try to form balls (or patties) with the mixture. If the mixture doesn’t hold it’s shape, add the remaining 2 tablespoons of flour and stir to combine. Allow the mixture to sit for 10 minutes before forming patties or balls.
Heat an inch of oil in a nonstick skillet over medium heat. I suggest using a skillet because it reduces the chances of the falafel patties breaking. When the oil is warm, place 4-6 patties or balls into the oil at a time, depending on the size of the skillet. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafel cook for 3-4 minutes per side. Depending on the size of your patty, you may need more or less time. It’s always good to do a test patty, taste to make sure it’s cooked through and adjusting the time as needed.
We assembled our falafel into bowls, over rice with homemade vegan Tzatziki sauce!