Here’s a take on the classic falafel! This recipe is versatile as you can use this recipe for the falafel “dough” and cook the falafel however you like! Two ingredients I like to use in my falafel that sets it apart from other standard recipes are fava beans and fennel seeds. I think these two ingredients in particular add a great additional dimension of flavor. I hope you’ll try it out, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂
1 cup dry chickpeas (canned simply will not work as well)
1/2 cup dry fava beans
1 teaspoon cumin seeds
1-2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 tablespoon white sesame seeds
1/2 cup chopped cilantro
1/2 cup chopped flat leaf parsley
2 tablespoons chopped mint
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/4 cup panko bread crumbs (you may need to adjust this amount depending on how moist your mixture is)
1 teaspoon baking powder
Salt and black pepper to taste
cooking oil (such as grape seed) for cooking the falafel
Soak the chickpeas and fava beans overnight in about 6-7 cups of cold water. Remove the skins from the fava beans and if you’re feeling ambitious do the same for the chickpeas. Transfer the chickpeas and fava beans to a food processor and blend until a thick, relatively coarse paste is formed. Transfer the mix to a bowl.
Toast the spices in a dry pan until fragrant and lightly browned. Cool down the spices and blend in a blender or coffee grinder until finely ground. Add the cilantro, parsley, mint, spices, lemon juice, and olive oil to a food processor and blend until smooth. Add this mixture to the ground chickpeas/fava beans and mix to combine. Mix in the salt and pepper and adjust seasoning to taste. Mix in the bread crumbs and baking powder.
Form patties from the mixture and pan fry at medium heat until golden brown on both sides. You can also bake them (or even cook in a waffle maker!) as per your preferences. Serve in a bun (or by itself, in pita, in a lettuce wrap, etc) with your desired toppings and enjoy! I used kale, tomato, grilled eggplant, cucumber, and tahini sauce.