Add cilantro, parsley, garlic, red onion, and lemon juice to a food processor. Process until just chopped. Add garbanzo beans and pulse until desired consistency. Stir in garbanzo bean flour, baking powder, cumin seeds, coriander seeds, cayenne pepper, and salt.
This Middle Eastern staple has made its way into the street food scene. Packed with protein, fresh herbs, and spices, we can't seem to get enough of this vegan-friendly dish.
Servings and Ingredients
|1 bunch(es) fresh cilantro, stems removed|
|1 bunch(es) fresh parsley, stems removed|
|4 clove(s) garlic, chopped|
|½ medium red onion, cut into chunks|
|2 tbsp. fresh lemon juice|
|2 (15-oz. each) cans Hy-Vee no-salt-added garbanzo beans, rinsed and drained|
|¼ c. garbanzo bean flour|
|1 ½ tsp. Hy-Vee baking powder|
|2 tsp. whole cumin seeds|
|1 tsp. whole coriander seeds|
|1 tsp. Hy-Vee cayenne pepper|
|Hy-Vee salt, to taste|
|2 tbsp. Gustare Vita olive oil|
|Cornmeal, as needed|
Things To Grab
- Food processor
- Medium skillet
Heat a medium skillet over medium-high heat; add olive oil. Shape falafel into 1 dozen 3-inch balls. Roll in cornmeal and place into skillet. Sear 3 to 4 minutes or until falafel is brown on all sides.
Hyvee Culinary Expert TipYou can also bake the falafel to cut calories. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; spray with nonstick spray and sprinkle with cornmeal. Shape falafel into balls and sprinkle with additional cornmeal; spray with nonstick spray. Bake 10 minutes, or until falafel is heated through.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 42g
- Protein: 11g
Hy-Vee Test Kitchen