Hannah and I are just binging on recipes from the Oh She Glows cookbook… We should stop but we just can’t right now.
This recipe was a little time-consuming because it had three parts: the cucumber salsa, lemon cashew dressing and falafel.
The falafel was really easy, with a basic onion, garlic, parsley and chickpea base. Hannah has made baked vegan falafel before, but I liked these even more because we took the extra step to press each baby falafel patty into gluten-free breadcrumbs. This made each falafel patty crisp on the outside and soft and warm on the inside. I really liked the falafel in a lettuce wrap, but I’m sure you could also eat it on a salad or in a pita! I had some left over with hummus today and it was prettttty tasty. I’m probably going to make twice as many next time !!!! FALAFEL PARTY.