I used the falafel recipe in Vegan with a Vengeance as my base. I then tried to saute, rather than deep fry, the falafel patties in a cast-iron skillet. This didn't work at all. The surfaces of the patties became golden brown, but the insides stayed wet and mushy. I then decided to retrench and fry the falafels as directed in Vegan with a Vengeance. Big mistake. I don't know if the fact that the patties were previously sauteed caused big problems or what, but the patties fell apart and became a big greasy mess.
Ugh. I hate frying food. The hot oil smell makes me feel queasy, and it creates a huge mess. Mike and I picked at the soggy, greasy falafel for a few minutes before throwing them away. Even though the falafel were disgusting, there was still something hypnotically compelling about them, crying out "eat me!" as all fried foods do.
I still had half my falafel batter left, so it was time for Take 2: Baked Falafel. With some help from the resourceful Ellie Krieger, I baked the rest of the patties for about 3o minutes (her recipe calls for 40 minutes, but after 30 they seemed well done). Finally, good falafel. These held together, tasted right, and made a great sandwich. Serve in a pita, with chopped tomato, lettuce, and tahini dressing.
All-purpose tahini dressing
1/4 c. tahini
juice of one lemon
one clove garlic, finely minced
2 T. white or yellow miso
1-2 T. chopped parsley
1-2 T. sesame seeds
1/4 c. water
Combine the above in a clean glass jar. Shake until well combined. Taste, and add as needed: soy sauce if not salty enough; more water if too thick; more lemon juice or apple cider vinegar if not tangy enough. If you are using a very salty miso, start with less. Or leave out the miso entirely and replace with 1 T. soy sauce in the original recipe.
This is good on salad and as a topping for sauteed kale as well as in pita sandwiches.
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