Unfortunately for vegans, though, there are some falafels that use egg as a binding agent, so it’s pretty necessary to ask specifically when you order, but most of the time, Mediterranean and Middle Eastern restaurants recognize the dish as one suitable for vegans. But you simply don’t need to go out and ask anymore. Why? This. This right here. This magic. I’d always been intimidated by the prospect of making falafel at home, but fell in love with a beautiful recipe from Just a Taste and her step-by-step photos made the process seem completely doable. Often I cycle through several iterations of a recipe before settling on one, but this was love at first bite. The fresh herbs packed immense flavor, bright and fresh, while the chickpeas provide a bulk and nuttiness that’s to-die-for. Topped with some homemade hummus, and I’m 100% in heaven. Most falafel in restaurants or on the street are deep-fried, vegan or no, and can turn what could have been a healthy, filling dish into an oily bite. These little discs are pan-fried and don’t need loads of oil, so you still get that crispy crust without submerging them completely in bubbling veg oil. Perfect for a casual weeknight dinner or part of a massive Mediterranean feast. Make these!
