Easy Vegan Falafel

Drain and rinse the [canned chickpeas], then pat them dry with paper towels or a clean tea towel.

Add the garlic (8 cloves) and raw cashews (4 tbsp) to a food processor and pulse a few times to chop. Add the [canned chickpeas], fresh parsley (0.75 cup), cumin (1 tbsp), and salt (0.5 tsp), then pulse a few more times, scraping the sides as needed, until a crumbly dough forms.

Add all purpose flour (3 tbsp) and pulse until combined. The dough should be shapable into balls without sticking. If too sticky, add more flour, 1 tbsp at a time.

Scoop about 2 tbsp of dough, shape into a ball, and slightly flatten into a disc. Repeat until all dough is used, making about 12 discs.

To pan-fry: Heat a large non-stick skillet to medium heat with vegetable oil (3 tbsp) (or omit for oil-free). Add the falafel discs and cook for mins (3) to mins (4) per side, until golden. Remove and serve. Start 8m timer

To bake: Line a baking sheet with parchment paper or a silicone mat. Preheat oven to 350 degrees F (175 C). Place falafel discs on the sheet and bake for mins (15), then flip and bake mins (10) more. Start 25m timer

Serve in bread (4 pita) or flatbread with fresh [cucumber slices], [tomato slices], [lettuce], [hummus] (optional), and vegan tzatziki sauce (1 recipe) (optional).