Falafel has recently become trendy in the U.S. (It seems to have followed in its big sister, Hummus', footsteps) And in top of being trendy, it's also easy to make it vegan, gluten-free, and dirt cheap!
I soaked my own chickpeas, which gives it a more authentic texture versus canned which get smoother. Canned is easier for making hummus since that is intended to be smooth rather than the slightest but gritty, but either one works. Try both ways and choose your preference!
I have modified several recipes into Bente's Falafel. Mine is baked and used a small bit of oat flour so it is free of wheat gluten. I serve it in a pita pocket or on top of field greens. It's wonderful with tzatziki or splashed with balsamic vinegar and feta crumbles.
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