Pan-Fried Falafel

In a high-powered blender or food processor, pulse chickpeas, flax eggs, tahini, mustard, garlic, and almond meal until mixture starts to come together. It shouldn’t be sticky, but it shouldn’t be crumbly—somewhere in between.

Add parsley, nutritional yeast, and spices and pulse again until combined. Form dough into portions just smaller than a golfball, then gently flatten into 1/2-inch-thick rounds. Refrigerate at least 1 hour.

When ready to cook, heat a nonstick or cast-iron skillet over medium heat and add 3 tablespoons oil. Use 3 tablespoons if you prefer less crispy edges, and 4 tablespoons if you prefer crispier edges. Let this heat for about 2 minutes before adding the falafel.

Carefully place about 5 falafel (depending on the size of your pan) into the pan and cook for 4–5 minutes on each side, or until golden brown and crispy around the edges. Repeat with the remaining falafel.

Serve immediately and store leftovers in an airtight container in the fridge for up to 1 week. Enjoy!