Fall in love with my fall-a-fel recipe!
I don’t know about you, but here in southeastern PA and NJ we are getting hit with some pretty dreary fall weather as hurricane Zeta makes its way up the east coast, aka the perfect excuse to get in the kitchen and whip up some comfort foods!
This falafel recipe is super easy to make and guaranteed to nourish your body and satisfy your taste buds! I topped mine with homemade vegan tzatziki!
Here’s what you need:
Falafel Foodstuff:
8 cloves garlic
4 tbsp cashews
¾ cup fresh parsley
2 15 oz cans of chickpeas
1 tablespoon cumin
1 tsp salt
1 tbsp coconut flour
Methods: Blend together garlic, cashews, and parsley in a food processor. Add chickpeas gradually and pulse in the mixer in between adding more. Add salt, cumin, and coconut flour. Pulse a few more times until you have a blended mixture, but make sure to not blend too much. You want consistency, but not completely smooth.
Vegan Tzatziki:
3 cloves garlic
Juice from 1 medium lemon
½ cup fresh dill
1 package of firm tofu
1 english cucumber
Methods: Cut tofu into cubes and add to a blender or food processor with garlic, lemon juice, and dill. Mix until blended. Grate cucumber using the largest shredding holes. Put grated cucumber into a paper town or clean dish towel, squeeze until you get all the water out of the cucumber you can, place in a blender and blend together with the rest of ingredients.
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