
It is probably more “falafel inspired” than falafel but I drain canned chickpeas, add chickpea flour (besan) and Bobs red mill egg replacer (maybe start with 1 tbsp each). Roughly break them up with a fork. Add seasonings and diced veggies if desired (onion, parsley, or cilantro). Add oil or water or more flour to balance the wetness. Shallow fry.
Gets better after a day in the fridge.
This is probably not really “falafel” but we call it that in our house.





A quick (maybe not elegant) fix is to add stretchers to the bottom, along the short sides. Then add weight (like sandbags) over the stretchers to bring the cg down.