1 fifteen ounce can chickpeas (about 1.5 cups) rinsed and drained
1 cup frozen spinach, thawed
2 cloves garlic, roughly chopped
1 teaspoon salt or to taste
1 tablespoon fresh lemon juice
2 tablespoons tahini
4 tablespoons plus one tablespoon any type of flour, I used chickpea flour
1 teaspoon cumin
Oil for frying
CREAMY TAHINI SAUCE INGREDIENTS:
1 clove garlic, chopped
1 tablespoon vegan cream cheese (I used homemade cashew cream cheese recipe from 5 September)
1 tablespoon tahini
1/3 cup water
Salt to taste
Make the falafel. In a blender or food processor, combine chickpeas, spinach, garlic, 2 tablespoons tahini, cumin, lemon juice, and salt. Process until it is almost but not quite a paste.
Transfer chickpea mixture into a bowl and add 4 tablespoons of flour, stirring in completely. Put remaining tablespoon of flour in the middle of a plate or small cutting board.
Heat about 1 inch of oil in a pan that IS NOT NON-STICK to the smoking point. I prefer to use a small cast iron pan for this.
Put flour on your hands from the plate and use your flowered hands to roll several meatball sized blobs of chickpea-spinach mixture. The mixture will be a bit sticky. Flatten each ball a little to make a flatter shape. Drop them (carefully) into the hot oil and fry for 2-3 minutes each side or until browned. Turn them over in the oil once. Makes about a dozen falafels depending on ball size.
To make the sauce, combine veggie cream cheese, garlic, and tahini in a small bowl, mash together. Add water a little at a time, stirring in as you go until it is the right thickness for you. Add salt to taste.
Serve the falafels in oven-warmed pita bread with some shredded or chopped cucumber and tahini sauce.