Vegan Falafel Dinner makes for an Easy and Satisfying Meal

Falafel

1. Blend till resembles fine breadcrumbs.
2. Place the mixture in a large bowl and sprinkle in the flour.
3. You will have a mixture that is coarse but holds its shape.
4. Scoop out the mixture and shape it into balls.
5. Fry on medium heat till golden brown.
6. Serve with a squeeze of lime/ lemon juice over the falafels and enjoy!!
7. Thinly slice eggplants, sprinkle with salt, and allow to sit in the fridge for half an hour.
8. Rinse and pat dry. Fry till crispy.

Pickled Red Onion & Jalapeños

1. Thinly slice onion and pepper. Gently warm the vinegar, salt, and sugar in a saucepan. Pour over the onion and pepper.
2. Allow sitting for 30-40 minutes then serve.
3. Stores in a jar for up to 2 weeks in the fridge.

Wraps

1. Wraps are store-bought

Tzatziki

1. Grate the cucumber into a dish towel.
2. Squeeze as much of the water out as you can.
3. Place the drained cucumber into a bowl, and add the yogurt, lemon juice, salt, onion, and olive oil.
4. Mix well.
5. Chill, before serving top with mint

Tahini

1. Toast the seeds in a dry pan on medium heat.
2. Stir continuously to prevent burning.
3. The seeds should turn a light brown color.
4. Takes about 5 minutes.
5. Let this cool completely.
6. Place cooled seeds in a blender and blend by drizzling in the oil a little at a time till you get the desired consistency.
7. For a thinner mixture, add more oil.