It’s been such a long while since I’ve read an exclusively paleo cookbook that I’ve forgotten why I’m not supposed to eat legumes…so, I’m eating them again. Not all the time mind you, I’m not a slutty 2009 Gwyneth Paltrow. But, after taxidermy-ing a hamster, I’m seeking out a life with slightly less gore.
Luckily, I make great falafels. I’ll come clean and admit this is not my original creation. It’s a recipe on a stained shred of paper from a 90’s cookbook written by a woman who had an entire chapter about crock-pot meals for one. I’ve tried quite a few falafel recipes in my own lonely years, but I’ve never come across one this great. It absolutely mimics the feeling of having a pretty, long-haired boyfriend from Santa Cruz.
Vegan Falafels
- 225 *dried chickpeas
- 1 TBS tahini
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (or to taste)
- 1 garlic clove, crushed
- Juice of 1/2 lemon
- 100 grams fresh spinach
- olive oil (or fat of choice) for shallow frying
- Soak the chickpeas in lots of fresh water overnight.
- Drain well, and combine all the ingredients (except the olive oil) in a food processor.
- Pulse to a coarse paste.
- Form into small patties.
- Heat the olive oil to medium and fry the patties 2-3 minutes per side.
- Drain on paper towels, and enjoy.
*This song just works.
The Lunchadora 