JL Fields

Ingredients (Makes 5 to 6 patties)

For the Falafel Patties

• 1 cup cooked chickpeas
• 3 tablespoons tahini
• 1 vegan egg (1 tablespoon ground flaxseed mixed with warm water or 1 Follow Your Heart vegan egg)
• 1 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• 1/2 teaspoon rice vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1/4 cup all-purpose flour
• 2 tablespoons dried minced onion
• 1 tablespoon dried parsley
• 1/2 teaspoon baking powder
• 2 – 3 tablespoons avocado oil

For the Yogurt Sauce

• 1 cup plain vegan yogurt
• 1 tablespoon rice vinegar
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1/2 teaspoon cumin
• Sea salt, to taste

Instructions

For the Falafel Patties

Pre-heat over to 400F

In a food processor, pulse the first nine ingredients to blend, but don’t overprocess. You want some chunks in there!

Transfer to a medium mixing bowl. Add flour, minced onion, parsley, and baking powder. Combine well.

Pour 1 to 2 tablespoons oil in a cast iron skillet. Prepare falafel patties by rolling 1/4 cup falafel mix in your hands before flattening. Place patties on the cast iron skillet. Brush oil on top of the patties.

Bake for 24 minutes (12 minutes on each side)

For the Yogurt Sauce

Place all ingredients, except salt, in a blender. Pulse until creamy. Add salt, if desired.