Bob's Red Mill Falafel Cakes

I served these golden cakes with a generous portion of tahini sauce, a few slices of avocado and tomato. It would also be great with a cucumber salad. I just sadly didn’t have any cucumbers at home when I photographed my version.

For the falafel cakes, I used the recipe straight off of the back of the Garbanzo Bean Flour by Bob’s Red Mill.

Here’s the link:

https://www.bobsredmill.com/recipes/how-to-make/falafel-patties/

And the steps are copied here for you as well:

Ingredients

1 cup Garbanzo Bean Flour
1/2 tsp Sea Salt
1/4 tsp Baking Soda
1 tsp Parsley Flakes
1/2 tsp Ground Cumin
1/4 tsp Ground Coriander
1/2 tsp Garlic Granules
1/4 tsp Onion Powder
2 tsp Lemon Juice
1/2 cup Water (hot)
2 Tbsp Olive Oil for frying

Instructions

Combine all the dry ingredients in a bowl and blend thoroughly. Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes. 

In a frying pan, heat oil on medium-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches. Makes 12 falafel patties.