Vegan Meals

Falafel Sandwich A Vegan classic. I’ve been making falafels for a while now, bu…


Falafel Sandwich 🥙🥙🥙 A Vegan classic. I’ve been making falafels for a while now, but I’ve only made them using canned chickpeas. This time around I was striving for a more authentic taste. How do you do that? 🤔 Using dried chickpeas, which you presoak for 24 hours🤓. Resulting in a falafel with a fresh & light herby interior & an ohhh so crispy exterior 😋If you never made falafels using dried chickpeas- or better yet you never made falafels – I have a recipe for you ❤️Enjoy & Happy Sunday 🙃What you need: 1 1/2 cups dried chickpeas (that you will soak In a large bowl covered with 1 in cold water for 24hrs,then drain,rinse, & dry), 3 garlic cloves, 1 cup parsley, 1 cup cilantro, 1/2 cup mint, 2 green onions roughly chopped, 1 tbl cumin, 1/2 tsp coriander, 1/4 tsp cayenne pepper, 1/4 cup Panko crumbs, juice of 1 lemon, 1 tsp sea salt, pepper, 1/2 tsp baking powder, neutral oil for shallow frying (I used grapeseed)
1️⃣ In a food processor, process chickpeas on high about 1 min, to a course crumbly texture, then place in large mixing bowl
2️⃣ Then process, garlic, parsley, cilantro, mint, & green onions on high about 1 min, scraping down sides if needed, add to mixing bowl, combine well
3️⃣ Add the rest of the ingredients to the bowl, mix well. Place in fridge for about 15 min so mix is easier to handle when forming patties.
4️⃣ Using cookie scoop/or spoon about 3tbl of falafel onto baking sheet lined with parchment paper. To form the patties be light with your hands, you don’t want to press too hard, or else they will be too dense but firm enough so they don’t fall apart. I did a “how to” in my stories that I will put up soon.
5️⃣ Using a 12 inch heavy bottomed pan, pour oil to 1/4” & heat on medium/ medium high heat about 2 min
6️⃣ In batches, about 6 at a time, fry falafels 5-6 mins flipping around 3 min. Place on paper towel. Repeat. Making about 18 falafels. If you choose to bake your falafel, brush both sides with oil, bake 425 F for about 20 min flipping half way. I served mine in pita bread, with pickled red onion, greens, cucumbers, & a simple lemon tahini dressing



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