Falafel is a wonderful meal for vegans, vegetarians, and anyone who loves a good sandwich. This recipe is without eggs for a perfectly vegan recipe that anyone can enjoy. Take your family on a trip to the Middle East with this easy vegan falafel recipe. For Israeli spices to add to your falafel, click here. 

Ingredients: 

· 2 15-oz cans garbanzo beans, drained and rinsed 
· ½ cup finely chopped onion 
· 1 medium carrot, finely chopped 
· ½ cup chopped parsley, plus more for garnishing 
· ¼ cup toasted wheat germ 
· ¾ t. baking soda 
· ½ t. salt 
· 1 t. cumin 
· ¼ t. coriander 
· pinch cayenne pepper 
· 2 T. freshly squeezed lemon juice 
· 1 T. oil 

Preparation: 

In a food processor, puree 2 cups of the garbanzo beans, the onion, carrot, parsley, wheat germ, baking soda, salt, cumin, coriander, cayenne pepper and lemon juice until creamy and well combined. Add the remaining garbanzo beans and pulse several times until mixture is combined but there are still pieces of garbanzos left intact. Using your hands, form about 15-20 2” patties. Place on a plate or baking sheet lined with parchment and refrigerate for 15-20 minutes. 

In a heavy bottomed skillet over medium heat, heat the oil and cook 3-5 patties at a time for several minutes on each side or until golden brown. Serve warm, with greens and dairy-free Tzatziki if desired. Garnish with fresh parsley sprigs. 

For exclusive content on other kosher foods from Israel, click here.