Falafel is formed into the shape of a patty, baked into a falafel burger, topped with vegan mozzarella cheese, onion, tomato, sprouts, avocado and tahini dressing on a gluten-free bun.
This is inspired by the "Falafel Burger" at The Roxy in Encinitas, CA. I had one over 3 years ago and can still remember it. This is my take on their burger and it is sooooooo delicious! You are all going to LOVE this recipe!!!
If that is too SoCal for you then have the traditional falafels with tahini, though these are baked for a heart-healthier version.
Falafel is heavenly, I am sure you will LOVE this recipe! The Tahini dressing/sauce is also crazy good. You can't quite figure out why it is so good, but keep going back for more. At least I do anyways!! Put it on everything? :)
2 Cups Dried Chickpeas (Soaked overnight up to 24 hours and drained)
1 Small Onion
1/2 Cup Chopped Herbs (Mix of Coriander/Cilantro + Parsley)
4 Cloves Garlic
1 Jalapeno (Opt)
2 Tbsp Flour (I used Chickpea)
1 1/2 tsp Sea Salt (Or less)
2 tsp Ground Cumin
1 tsp Ground Coriander
1/4 tsp Black Pepper
1/4 tsp Cayenne (opt)
1/4 Cup Cashews - Soaked Overnight, Drained
1 Cup Dairy Free Milk
1/2 tsp each Sea Salt, Garlic Powder and Onion Powder
2 Tbsp Starch of choice (I used potato)
1 Tbsp Lemon Juice or Apple Cider Vinegar
Blend until completely liquefied and smooth. Heat on a stove in a saucepan over medium to low heat, stirring frequently to prevent sticking. Heat for 3-5 minutes or until desired consistency. The more you heat it, the thicker it will become. It also thickens as it cools.
You will also need:
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