These Mixed Veggie Falafels are a yummy way to enjoy just about ANY vegetable and fresh herb you might have in your Local Box or in the fridge! I used fresh Local Box parsley, but you can also use dill, mint, or cilantro. This recipe makes a big batch of falafel, so I put a bunch in the freezer to reheat later for a school lunch or quick dinner.
You can also mix up the batter a day ahead and then fry the veggie balls the next day. It makes for a quick and easy dinner that the kids can help with! (Making any type of ‘food ball’ is always a big hit with my kids.)
We used mini pitas just for fun, but if you want a bigger sandwich just put two or three falafels into a larger pita, flatbread, or even tortilla. (How’s that for genius advice?)
For the Mixed Veggie Falafels
2 small-medium bell peppers
1 medium onion
2 small-medium carrots
1 bunch kale
4 small radishes
1/3 bunch fresh parsley, minced
juice from 1 lemon
2 and 1/2 cups chickpea flour
1 Tablespoon salt
1 c. water
oil for frying
For the Cashew Raita
1/4 c. cashew sour cream (if you eat dairy, use yogurt or sour cream)
1/8 t. salt
1/8 t. ground cumin
1 medium cucumber (like your Indian cucumbers!), seeded, peeled, and cut into small pieces
1. Combine all ingredients for the Raitia. Let sit for 30 minutes before serving.
2. Chop or grate all the veggies (excellent job for a food processor!)
2. Combine chickpea flour and salt.
3. Add veggies, water, and lemon juice to flour and salt mixture.
4. Mix well and form into 2 in. balls.
5. Heat 2-3 T. oil in skillet and place veggie balls in skillet. After frying for about 1 minute, gently flatten each ball into a small pattie.
6. Fry for 2 more minutes, flip patties, and fry for 4 more minutes.
7. Serve with Cashew Raita and your favorite flatbread (pita, naan, lavash, tortilla. . .)
For a gluten free option, skip the pita/ flatbread and enjoy the falafels with a side salad instead!