Vegan Falafel

Enjoy this delicious, healthy vegan falafel recipe!! Crunchy on the outside, soft and fluffy in the inside. Works great on salads or in a sandwich. This is the perfect lunch or snack!

Makes 24 small tbsp size balls

Ingredients
1 cup dried chickpeas soaked overnight
1/4 red onion, minced
1 clove garlic, minced
1/2 cup loosely packed parsley
1/2 cup loosely packed cilantro
1 ½ Tsp cumin
1 Tsp coriander
2 Tsp salt
4 tbsp all purpose flour
1 Tsp baking powder
2 quarts oil

Pre soak chickpeas overnight, by covering them all the way with water in a bowl with a lid. In the morning drain and dry.
Combine all the ingredients in a food processor, except baking soda and flour. Add the chickpeas, onion, garlic, parsley, spices and cilantro to the bowl of a food processor.
Pulse the food processor 10 or 12 times, until the chickpeas are chopped and all the ingredients are mixed.
Sprinkle in the baking powder and flour.
Continue pulsing the chickpeas in pulses, scraping down the sides of the bowl as needed, until the mixture sticks together.
Take out falafel mix. Roll the falafel into 24 balls. Use a wide metal tbsp to measure the balls. Using your hands, form it into a ball, that is slightly flattened, like a small disk in your hand.
Heat a wide skillet. Add enough oil to coat the bottom of the pan. Around ¼ cup.
Add the disks to the oil when hot and cook on each side for about 2 minutes until a brown crust has formed on each side. Remove and let cool.
Eat with tomatoes, cucumber, greens, red onion and pita. 🥙
Tzatiki
Ingredients:
16 oz containers plain yogurt
2 cucumbers - peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juicedy.
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled

Directions:

Combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Mix together, cover and refrigerate for at least one hour for best flavor.