Typically Falafel are made from chick peas or garbanzo beans. I have a recipe I’ve used for years and made small appetizer sized ones and larger traditionally sized ones. Everyone loves them. We top with tzatziki or my homemade mayo.
Well, we were out of chick peas and a big part of cooking is comfort in the kitchen to know what you can substitute or how to adapt a recipe for what you DO have on hand. I had Great Northern or white beans – so here we go! You could also use Cannellini beans.
White Bean Falafel
- 1 can of white beans, rinsed and drained, or 2 cups of beans.
- 1 t cumin
- 2 T fresh cilantro, chopped
- 1 clove garlic, crushed
- 1 egg, beaten
- 1/2 onion grated or fine dice
- 1 t lemon juice
- 1 t baking powder
- 2 T flour (what ever type you like, it’s a binder)
- Salt and pepper to taste.
Combine all ingredients in a food processor and pulse to combine. Scoop out to desired size and bake on parchment lined baking sheet at 375 degrees for 10-12 min/ side to brown. You could also shallow fry them.
Serve warm with tzatziki sauce or mayonnaise. You can wrap in a pita with cucumber and tomato or serve over greens. Refrigerate or freeze left overs.