This falafel salad is so satisfying, yet so simple to make. Super nutritious since it has loads of super foods. These falafels contain high in fiber, protein, iron, calcium, zinc, and loads of other vitamins and minerals. Also, these don't have oil if you decide to bake them instead of frying them. To be honest, frying them just made them taste that much better haha.
2 cans of garbanzo beans (rinsed and dried)
1/3 of a cup of @teffco teff flour
1 tbsp of ginkgo baloba (optional)
1 tbsp of reishi (optional)
1 tbsp of chaga (optional)
½ a cup of chopped parsley
4 tbsp of nutritional yeast
6 garlic cloves (minced)
2 tbsp of onion powder
½ a tsp of pink Himalayan salt or to taste
2 tbsp of tahini
1 tsp of lemon zest
1 cup of Vegan yogurt
1 tbsp of maple syrup
3 tbsp of lemon juice
2 tbsp of chopped mint
3 tbsp of chopped dill
1 tsp of black pepper
a pinch of fresh oregano or more
1 tsp of Red pepper
salt to taste
1) Take all your ingredients and add them into a bowl with the yogurt sauce just mix thoroughly.
1)Pre-heat the oven to 350 F.
2)Then take your falafel ingredients and process them in a high-speed blender or a food processor till desired consistency.
3)Use an ice cream scooper to measure the same sized falafels. Lay parchment paper on a baking a sheet, bake the falafels for 1 hour, but if you want it a bit more crispy wait till 1 hour and 20 minutes.
4) Frying option, on medium heat fry falafels on each side for about 5-7 minutes. Enjoy