Easy Vegan Falafel

The best falafel I’ve ever made! If I am perfectly honest, I have made falafel a lot. We love it. This is the first time I’ve actually made falafel that stayed in a patty form from beginning to end. We usually end up eating falafel crumbles.

This recipe is Easy Vegan Falafel by Minimalist Baker. The only change I made to the recipe was I used about 3/4 cup of parsley instead of the 1/3 cup it called for. I also made her 3 Ingredient Tahini Sauce but I added a 4th ingredient, the juice of 1 lemon. We love the brightness that lemon adds to the tahini sauce.

We put these bad boys over a salad of lettuces, cucumbers, pickled beets, and tomatoes. We drizzled the tahini sauce over the whole thing. Absolutely delicious!

I thought a lot about why these stayed together this time versus all the other times I’ve made them. The answer was time. When I’ve made them in the past, it was between work, school pick up, and karate. Now that life has a slower pace, I am really able to give my cooking my full attention. It’s amazing what can happen when you can focus completely. Are you noticing you have more focus during this time? Or do you feel all over the place? If you need help finding ways to focus message me. I’ve got a few tricks up my sleeve and I would love to share them with you.