Organic ingredients recommended with spices and veggies from Natural Grocers when possible.

Ingredients, falafel patties:

One small zucchini, about 4 ounces or 125 g

1/2 of a small onion, chunked

3 garlic cloves, peeled

1/2 of a cup or 125 mL fresh parsley leaves, loosely packed

1/2 of a cup or 125 mL fresh cilantro leaves, loosely packed

1 teaspoon or 5 mL ground coriander

1 teaspoon or 5 mL ground cumin

Half a teaspoon or 2 mL of sea salt

13.4 ounces chickpeas, drained and rinsed (about that amount)

1/4 of a cup or 60 mL buckwheat flour

Half a teaspoon or 2 mL baking powder

2 tablespoons or 30 mL macadamia nut oil

1 teaspoon smoked paprika

1 teaspoon fresh ground black pepper

Serve with the whole brand jalapeño and garlic hummus or rosemary and garlic mayo (vegan)

To serve:

4 sandwiches thin or thick buns

4 slices of tomato

2 cups or 500 mL arugula

Directions:

For the patties, coarsely grate to zucchini. Placed the zucchini on a paper towel; squeeze to remove any moisture.
I had the multis played, then the onion, garlic, parsley, cilantro, coriander, cumin and salt to the food processor bowl. Blend on low until finally dropped, 10 to 15 seconds. Pulse in the chickpeas, stopping to scrape the sides if needed, until coarsely chopped.
Remove the blade and mix in the zucchini, buckwheat flour, and baking powder until combined.
Heat the oil in a medium skillet over medium heat for 2 to 3 minutes. Spread Panko breadcrumbs on both sides and sprinkle Bragg organic sprinkle 24 herbs and spices on both sides cook until crispy

Cook’s tips:

If you refrigerate the patties before cooking, they’ll be firmer and hold together better.