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Enlightened Falafels

Buddha Foods twist on this delicious vegan and gluten-free eatable keeps this delectable bite recognizable yet somewhat special.

When I go scuba-diving in the Red Sea, either from Egypt or Israel, I tend to gorge myself on this street-food snack about 3 times a day. It's a world-famous dish these days, and available just about anywhere, though execution makes it special as do the fresh vegetables and sauces that are served with it, "toum" (a garlic sauce) is an absolute must for me, as is a good hot-sauce. I like to eat them in a wrap, on salads as well as just by themselves to be dipped in sauces such as tzatziki or Buddha enlightened sauce. 

Here's my recipe:


  • 2 cups dried Garbanzo beans (Do NOT use canned)

  • 1/2 tsp baking soda

  • 1 cup fresh parsley leaves

  • 3/4 cup fresh chopped chives

  • 1 small onion, diced

  • 6–8 garlic cloves, peeled

  • Salt to taste

  • 1 tbsp ground black pepper

  • 1 tbsp cumin powder

  • 2 tbsp Buddha Enlightened Sauce

  • 1 tsp baking powder

  • 2 tbsp toasted sesame seeds

  • Oil for frying

One day in advance - Place the dried garbanzos and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.

Add the garbanzos, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Pulse the food processor until all is well combined 

Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.


Scoop tablespoonfuls of the falafel mixture and form into balls or patties 

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel balls/patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

Place the fried falafels in a colander or plate lined with paper towels to drain.

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