Instagram photo by whatlindsaycooksI have literally been thinking about this meal all day 🤤 I usually like my falafel in a pita pocket 🥙, but tonight I was craving it over a BIG bowl of fresh greens 🥗. I'm terrible at measuring when I cook, but here's the closest recipe I can come up with:
1 can chick peas, drained and patted dry
3 small shallots, diced
4 garlic cloves
3 sundries tomatoes (packed in oil)
1/2 cup fresh parsley, chopped
2-3 Tbsp sesame seeds
~1 Tsp cumin
~1/2 Tsp cardamom
~1/2 Tsp coriander
1/2 cup chick pea flour
1/2 cup panko bread crumbs (omit to make gluten free) -Put everything except for the last two ingredients in a food processor and pulse until the mixture is crumby. Slowly mix in the chickpea flour until the mixture is dry and manageable. Form into small discs and coat with the panko. You can either pan sear them with grapeseed oil on each side until golden, or spray with olive oil and back each side for 15 minutes. For the last 5 minutes after you flip them, broil until the tops are golden and crispy.
Garlic Dill Sauce-
I have no idea what the measurements are because I tweaked it as I went, but the ingredients include Purple Vegenaise (my personal fave 🙌🏻), tahini, almond milk, fresh pressed garlic, lemon juice, dried dill, diced cucumber. .
. #whatlindsaycooks #vegan #veganeats #plantbased #plantbaseddiet #plantpower #plantshaveprotein #veganaf #vegansofig #veganfoodshare #whatveganseat #crueltyfree #eatclean #veganfoodshare #bestofvegan #govegan #healthy #healthyeats #realfood #foodporn #thevegansclub #falafel #glutenfree #mediterranean