I’ve tried several falafel recipes over the years, and the very best so far is from Didi Emmons’ Vegetarian Planet. It’s a perfect falafel “burger”. Easy to make and so flavorful! I usually double the recipe, and freeze some to make later.
I also make it gluten free by using garbanzo bean flour. I’ve also substituted shredded beet or sweet potato for the shredded carrot in the recipe.
You must accompany falafel with lemon tahini sauce.
The best lemon tahini sauce, however, comes from the Horn of the Moon cookbook. This recipe can be cut in half – you’ll still have enough for double the falafel recipe.
You don’t have to deep fry falafel, as its traditionally done. I form the mixture into patties and pan fry them in olive oil.
I top falafel with the lemon tahini sauce, crumbled feta cheese, chopped tomatoes, cucumbers, and shredded lettuce. Traditional falafel is served in pita, but I put it in an Ezekiel sprouted grain tortilla.
I usually form 3 small patties per tortilla; or just 1 larger patty if you’re putting it in a pita or on bread.