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!