- 1/2 small onion, minced
- 1 1/2 teaspoons olive oil
- 1 (15.5 ounce) can garbanzo beans, rinsed and drained
- 1/3 cup imitation sour cream
- 2 tablespoons cornmeal
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 3/4 teaspoon hot sauce
- 1/4 cup cornmeal
- 2 tablespoons olive oil
- Cook the onions in 1 1/2 teaspoons of olive oil in a skillet over medium heat until soft and translucent.
- Pulse the garbanzo beans, imitation sour cream, cornmeal, garlic, cumin, coriander, salt, and hot sauce in a food processor until smooth. Transfer to a bowl and stir in the onions; cover and chill for 30 minutes.
- Place 1/4 cup cornmeal in a shallow dish. Form the garbanzo bean dough into 6 patties, 1/2-inch thick; roll the cakes in cornmeal.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the falafel cakes until browned on both sides, about 5 minutes per side.
03/28/2018
recipepes.com
Magpie's Easy Falafel Cakes, recipe
PT15M
PT1H
5
455 calories
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