We have falafel night often. It's a reliable and tasty regular in our house. I almost always use the recipe from Vegan with a Vengeance. It's easy, delicious and perfect for weeknights. Sometimes I serve the falafel patties with a side of lemon herb rice and a salad or in a pita like tonight. I did something a little different in preparing the chickpeas mixture. Instead of using breadcrumbs to bind the mixture, I used some cooked couscous that I had in the fridge. It worked very well.
The ingredients for this recipe has been posted online here. (Note: Olive oil is for frying. It does not go in the chickpea mixture.) To cook them, you just need to fry lightly them in the olive oil until browned or bake in a 400 degree oven for 25-30 minutes flipping halfway.
Baked, not fried!
In a whole wheat pita with lettuce, tomato and lots of garlicky and creamy cucumber sauce!
3 TB vegan mayo (or more if you like)
1/2 cup finely chopped cucumber
1 clove garlic, minced
1-2 tsp fresh lemon juice
salt and pepper to taste
Stir to combine all ingredients and chill.
This morning I made a orange, apple, banana and carrot smoothie in my new Breville blender that my dad bought for me! It's only the second or third time I've used it and it's great. I know it's not a Vita-Mix but works very nicely for a less expensive blender.