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!
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
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)
- 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
- 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.
- Pan fry them for approximately 6 min each side, or until they are browned on the outside.
- Remove from pan and place on a plate with a paper towel.
- 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).