Vegan Falafel Recipe - with homemade hummus, sauteed zucchini, and garlicky greens.
I can’t believe it’s taken me this long to experiment with cooking falafel - I guess it just always seemed to be one of those things that wasn’t in my wheelhouse. Well, not only is it now something I can make, it’s probably the best falafel I’ve ever eaten. I stumbled onto the recipe at Tori Avey’s site while looking for some inspiration - it’s incredible! She not only has an amazing recipe, but she also explains things incredibly well. For our version, we used the chickpea flour to make a gluten free falafel. We also fried them like in her recipe, and while they were incredible, I think I might try a healthier baked version next time, just to reduce the calories. I’ll try to report an edit on how they are baked vs. fried when I try it. Notes: the amount of chickpea flour she suggested was definitely not enough for our batch, so we wound up adding probably 6 more tablespoons of chickpea flour to get it to finally start sticking together. I would recommend starting with her increment, and see how it holds. Add in 1 Tbsp. of chickpea flour and mix it well - you want the mix to start to stick together, but be on the verge of crumbling. This will be perfect to have it hold, but not be too dense. :) Here’s the link to her original recipe: https://toriavey.com/toris-kitchen/falafel/
