Easy Vegan Falafel Lunch

You know those cans in the back of your pantry that you know you have, but regardless, never use? Yeah same. I have yet to go legitimate grocery shopping in two weeks now and it’s been a struggle figuring out what to make for my meals. With very few ingredients left in my fridge, I considered going down the peanut butter on toast route (trust me, I’ve done this on multiple occasions), and I also thought about sucking down enough coffee to last me until dinnertime (this has happened before, too). I quickly had to push these thoughts to the side and find a balanced, nutritious recipe that could put off my trip to Kroger just a few more days.

After finding a couple cans of Garbanzo beans in my pantry, I decided it might be fun to make falafel. It’s something I have always wanted to make, and I found a recipe that made it so I wasn’t spending hours in the kitchen. The recipe was extremely simple, and you can somewhat customize it to your taste preferences.

While cooking the falafel, I was trying to think about what else I could add to make this a complete meal. Going along with the Mediterranean vibe, I grabbed a piece of Naan from my freezer and heated it up in the oven while the falafel was cooking. I also made a simple garlic dill sauce to elevate the dish to the next level. I just mixed together hummus, lemon juice, minced garlic and (a lot of) dill in a bowl with a bit of water, and it was done!

This dish was so amazing and so simple to bring together, too. Without the Naan bread, this is a great vegan recipe that doesn’t use too many ingredients, and leaves you feeling happily full!

Enjoy!


Total time: 30 minutes
Makes: 
6 servings

Ingredients
1/2 15-oz. can Garbanzo beans, drained
1/4 cup fresh parsley or cilantro
2-3 cloves garlic, minced
1 tbsp sesame seeds
3/4 tsp cumin
Healthy pinch of sea salt, black pepper
Healthy pinch of cardamom and coriander (Optional)
1-2 tbsp whole wheat flour
1-2 tbsp Olive oil for cooking

Directions

  1. Add chickpeas, parsley, garlic, sesame seeds, cumin, sea salt and black pepper to a food processor. I used this KitchenAid Food Processor. (Add cardamom and coriander to the mixture as well if you’re including these ingredients.) Mix/pulse ingredients together until it creates a crumbly sort-of dough. Scrape down the sides when you need to.
  2. Add 1/2 tbsp of flour at a time to the mixture until no longer wet. You should be able to mold into a ball without it sticking to your hands.
  3. Taste and adjust seasonings as you see fit. The mixture should have a pretty bold taste to it by this point.
  4. Move the mixture into a mixing bowl, cover and refrigerate for 20 minutes to two hours. This helps the dough firm up when you cook them on the stove.
  5. Once done chilling, scoop out palm-sized amounts of dough and form into patties.
  6. Heat a skillet over medium-high heat and add olive oil to generously coat the entire surface.
  7. Once the oil is hot, place as many patties into the pan as it can fit. Cook for 4-5 minutes, or until the bottom is a dark golden-brown. This’ll ensure they’re crispy!
  8. Serve with warmed pita or Naan bread, along with hummus or any other Mediterranean-inspired dipping sauce you’d like to make!