The Best Crispy Vegan Falafel

• Produce

  • 2 1/2 cups Chickpeas, organic from a can no salt added
  • 1/4 cup Scallions
  • 1/2 cup White onion

• Baking & Spices

  • 1 tbsp Avocado oil, extra virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • ½ cup oat flour (gluten-free or all purpose should work too, see notes**

Found on rachlmansfield.com

Ingredients

• 2.5 cups of organic chickpeas no salt added (from a can)
• ½ cup white onion chopped
• ½ cup oat flour (gluten-free or all purpose should work too, see notes**)
• ¼ cup chopped scallions
• 1 tablespoon extra virgin avocado oil (I used Primal Kitchen)
• 1 teaspoon cumin
• Optional parings: pita bread, greens, hummus, etc.

Directions

• First add all ingredients to food processor
• Pulse/blend until completely combined, it should form dough of sorts
• Place the falafel dough in fridge for 30-60 minutes, I left mine in the food processor container but feel free to use what you prefer
• After the falafel dough cools, begin forming them into small patties using your hand (about 1.5-2 tablespoons or so)
• Heat a medium skillet on medium-high heat with avocado oil so entire pan is coated with a thin layer
• Gently place the falafels onto the pan (I did this in two batches due to size of my pan)
• Cook on medium heat for about 3-5 minutes on each side or until crispy
• Once cooked, place onto a plate lined with paper towel to absorb some of the oil
• Enjoy with your favorite pita bread or on salad
• *Will stay good for 5 days in fridge or a month or so in freezer, if you reheat these I recommend oven for best results*
• **to make oat flour simply blend together oatmeal in a blender or nutribullet for a few seconds and it will make flour