Falafels are great. They are very versatile and filling for people with different
diet types food preferences.
Vegan? These are for you. Total carnivorous dinosaur? Also for you. These falafels are mini but I actually think I prefer them bigger. Like, one giant falafel burger. Or two semi big ones. But these are babies. Fun-sized.
Vegans and vegetarians have to be crafty when it comes to food. We have to experiment with spices and flavor combinations. But usually it turns out well. Cilantro and parsley always helps. So do homegrown tomatoes from your best friend’s mom. Yummm.
Have I ever told you about my future garden? It’s going to be huge. And filled with mint and tomatoes and zucchini and basil. Lots of basil. Don’t worry, folks. Only better things are yet to come.
Baked Falafel Sandwiches
Adapted slightly from Poor Girl Eats Well
1 can garbanzo beans, drained and rinsed
1/2 onion, finely chopped
1 garlic clove, minced
1 tbsp chopped parsley
1 tbsp chopped cilantro
1/2 tsp cumin
1 tsp red chili flakes
1 tbsp flour
1/2 tbsp olive oil
1. Mash garbanzo beans.
2. Combine remaining ingredients with garbanzos.
3. Place falafels on greased cookie sheet and brush each side of the falafels with olive oil.
4. Bake for 15 minutes at 350°F, flipping about halfway in between.