I eat these with my vegan tzatziki sauce in a whole wheat tortilla. I put pickles, hot banana peppers, tomatoes and lettuce in the wrap as well. Inspired by The Vegan Corner but made for lazy people like me lol.
This recipe only uses dry ingredients because I rarely buy fresh herbs other than cilantro these days, I find many fresh herbs too strong and this way there’s less to chop!
Ingredients (Makes 12 falafel balls). I rarely measure things but here goes:
1 can of chickpeas, drained and rinsed
1 tsp onion powder
2 tbsp dried parsley
1 tsp ground cumin
¼ tsp ground coriander
¼ cup breadcrumbs (enough to coat the falafels). The breadcrumbs don’t stick that well to the falafels (they don’t have my flour/water mixture coating) but do what you can. I bake 5 whole wheat bread slices at 350F until crispy and blend in Vitamix often with a little onion and garlic powder. Save the extra for things like cauliflower wings 🙂
Blend the chickpeas in a food processor. I used a blender which isn’t great but it works (blenders are best for mostly wet things). Put in a bowl and then add the other ingredients. Mix well. Let sit for 10 or so minutes in the fridge. Scoop into balls and roll in breadcrumbs then place on Silpat non-stick baking sheet. Bake at 350F for about 15 minutes. They tend to break apart in the wrap but they still taste yummy!