Really funny story, Like, hilarious. Ready?
I created this recipe last summer and then two other recipes using this falafel - a hearty pita sandwich and a refreshing summer salad. Since then, I've been so focused on picking my brain for new recipe ideas (and also school... duh) that I just haven't thought about making my favorite falafel until today. In the middle of cooking up the components of a grain bowl, I stirred together tahini and lemon juice and - long story short - my dressing failed and I just could not bring myself to waste the tahini mixture.
FALAFEL. Of course, I just so happened to have all the ingredients on hand to make said falafel. It's like this whole tahini mishap was meant to be, huh? But wait - there's more. I opened my blog to search through my archives for this falafel recipe, only to be utterly confused when my screen shocked me with the classic "404 error - This page doesn't exist" thing.
Oh. Good. I told you all to make this falafel for both the sandwich and the salad, but never told you how to make the falafel. Sigh.
So, here it is - the long-awaited falafel recipe. I apologize in advance for any similar mistakes I may make in the future and I hope you still come back for delicious eats!
Makes about 12-14 falafel
1 15-oz. can chickpeas, rinsed and dried
2 flax eggs
2 tbsp. tahini
2 tsp. brown mustard
2 garlic cloves, minced
1/2 cup almond meal, plus more if needed
1/2 cup chopped fresh parsley
1 tbsp. nutritional yeast
1 tsp. sea salt
1/2 tsp. cumin
3-4 tbsp. avocado oil (or other high-heat oil)
- In a high-powered blender or food processor, pulse everything from the chickpeas to the almond meal until the mixture starts to come together. It shouldn't be sticky, but it shouldn't be crumbly - somewhere in between.
- Next, add in the parsley, nutritional yeast, and spices and pulse again until combined. Form the dough into portions just smaller than a golfball, then gently flatten them into 1/2"-thick rounds. Refrigerate these at least one hour.
- When ready to cook, heat a nonstick or cast-iron skillet over medium heat and add the 3- tbsp. oil. Use 3 if you prefer less crispy edges, and 4 if you prefer crispier edges. Let this heat for about 2 minutes before adding the falafel.
- Carefully place about 5 falafel (depending on the size of your pan) into the pan and cook for 4-5 minutes on each side, or until golden brown and crispy around the edges. Repeat with the remaining falafel.
- Serve immediately and store leftovers in an airtight container in the fridge for up to one week. Enjoy!