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12 Pieces
Shared By Anne Schwartz

Easy Vegan Falafel (Freezer Friendly!)

Ingredients

  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
  • 1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
  • 4 cloves garlic, minced
  • 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
  • 2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans)
  • 1 1/2 tsp cumin, plus more to taste
  • 1/4 tsp each sea salt and black pepper, plus more to taste
  • optional: Healthy pinch each cardamom and coriander
  • 3-4 Tbsp (24-31 g) all-purpose flour (or sub oat flour or gluten-free blend with varied results)
  • 3-4 Tbsp (45 - 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)
  • optional: Panko bread crumbs for coating (see instructions)
  • Garlic Dill Sauce for serving (found within the Mediterranean Baked Sweet Potato Recipe)
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