Why use dried garbanzo beans instead of canned for these falafel?

Using dried garbanzo beans, soaked overnight, provides a firmer texture and more authentic falafel consistency compared to canned beans, which can be too soft for this recipe.

How are these falafel patties made oil-free?

These falafel patties are made oil-free by baking them in the oven at 370 degreesF on parchment paper or a silicone mat, rather than frying them in oil.

What is the purpose of toasting the cumin seeds in this recipe?

Toasting the cumin seeds briefly in a skillet enhances their aromatic flavor, adding a deeper, more complex spice note to the falafel mixture before processing.

Can I prepare the falafel mixture ahead of time?

Yes, you can prepare the falafel mixture and store it in an airtight container in the refrigerator for up to 24 hours before forming and baking the patties.

How should I store leftover Oil-Free Falafel Patties?

Store baked falafel patties in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or a skillet until warmed through.

7 years ago

Oil-Free Falafel Patties
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Several golden-brown oil-free falafel patties, garnished with fresh parsley, are arranged on a plate, ready to be served.

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Oil-Free Falafel Patties [Vegan]

Dairy Free

Falafel patties are so delicious and this one is oil free as well!

Ingredients You Need for Oil-Free Falafel Patties [Vegan]

1/2 teaspoon cumin seeds, toasted
1 cup dried garbanzo beans, soaked overnight
1/2 of a red onion, cut into quarters
3 garlic cloves, peeled and left whole
1/4 cup parsley
1 tablespoon lemon juice
2 tablespoons ground flax seeds (aka flaxseed meal)
1 teaspoon salt
1/8 teaspoon black pepper (about 5 turns)

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How to Prepare Oil-Free Falafel Patties [Vegan]

Preheat the oven to 370 °F. Line a baking sheet with parchment paper or a silicone baking mat.
Toast the cumin seeds by placing a skillet over low heat for about a minute and then adding the seeds. Toast for about a minute, stirring frequently, just until they become fragrant. Turn off the heat and transfer the seeds to a small bowl.
Transfer the soaking garbanzo beans to a fine mesh strainer over your sink and tap the strainer against the sink to release as much excess water as possible. Place the strainer over a bowl and continue to drain.
Place the onion, garlic, and toasted cumin seeds into your food processor and pulse until the onion and garlic is evenly chopped into small pieces. Stop the processor and scrape down the sides with a spatula during this process.
Add the soaked / uncooked / drained garbanzo beans to your food processor, along with the parsley and lemon juice, and process for about 1 minute, until the garbanzo beans are mostly smooth and everything is mixed together. Stop the food processor and scrape down the sides with a rubber spatula as needed.
Transfer the mixture to a mixing bowl and add the ground flax seeds, salt and pepper and stir.
Scoop up the mixture, 1 heaping tablespoon at a time, and form into a ball. Each ball should be about 1 1/2 inches thick. Place each ball onto your prepared baking sheet until you have 20 - 21 balls. Alternatively, you can scoop up more of the mixture and flatten slightly to make patties.
Place in the oven and bake for 15 minutes. Take out of the oven, flip each one over, and bake for an additional 15 minutes.
Cool completely then store in the fridge.