I love Falafels, and I am so sad I tried my first one only 3 years ago. Since then, I have had my share of falafels and I have never been disappointed in them. For this recipe I used a falafel base, but gave them a new interesting flavor profile. Instead of traditional Mediterranean seasonings, I used seasonings I covered my turkey in!

I came up with this recipe last year when my husband and I asked some of our friends over for Thanksgiving, one of them was, and still is, a vegetarian. I felt bad for making this huge turkey for everyone else while she didn’t have a main course meal, so I thought What can I make for her that will feel like a main dish, but still be Thanksgivingy? The idea hit me, falafels! I felt like falafels would be easy to turn into a Thanksgiving dish by just seasoning them like my turkey, and it was successful (I think).

This recipe will make more of a falafel patty rather than a round traditional falafel. I made them this way because it cooks more evenly in a pan rather than a ball. I basically make the falafel dough and added traditional turkey seasonings: sage, rosemary, thyme, salt, and pepper. It was as easy as that. Also I made a vegan gravy by using a plant base butter and made it like a normal gravy adding the traditional seasonings mentioned above. Enjoy!

INGREDIENTS 

for falafels

1 can of chickpeas

1/2 cup flour

2 teaspoons thyme and rosemary

1 teaspoon sage and garlic salt

1/2 teaspoon ground black pepper

2 tablespoons of garlic powder

1/2 onion cut in large chunks

for gravy

1/2 cup plant base butter (I used Earth Balance)

1/2 cup flour

1 teaspoon thyme and rosemary

1/2 teaspoon sage

1/4 teaspoon ground black pepper

1 cup or more vegetable broth

salt to taste (the butter I used was pretty salty so I only added 1/4 teaspoon after tasting it at the end)

DIRECTIONS

1. Drain the chickpeas and press them into a paper towel to release as much moister as possible. Put them into a food processor or blender along with the rest of the falafel ingredients and blend until smooth texture
2. Put in the refrigerator for at least two hours. This will make approximately 6 to 7 falafels, so ball accordingly. Pre heat the skillet with some olive oil, then dust the falafel balls with flour and flatten them until they make tiny patties.
3. Pan fry them for approximately 6 min each side, or until they are browned on the outside.
4. Remove from pan and place on a plate with a paper towel.
5. For the gravy heat a sauce pan and place the plant based butter into the pan and melt. Add the flour and mix (this is called a roux). I added the seasonings next, and then the vegetable broth. Start out mixing one 1 cup in and then quarter cups at a time until you reach your desired constancy. Taste and adjust the seasonings to your liking! (if your gravy has lumps run it through a fine mesh sieve).