Cook rice according to directions on package or use leftover rice.
Preheat oven to 350°F. Line a baking sheet with parchment for cooking patties.
Pulse oats in a food processor or coffee grinder until a coarse meal forms. Set aside.
Place drained chickpeas in a food processor. Pulse 5-6 times, or until chickpeas are slightly mashed.
Buzz cauliflower in a food processor until it resembles grains of rice.
Heat a large skillet over medium heat. Add 1 tbsp olive oil, onion, and celery. Sauté until slightly soft (~3-4 mins). Quickly add garlic, cauliflower rice and a pinch of sea salt. Stir and continue cooking for another 2-3 mins. Remove from heat.
Mix all ingredients together until combined. Form hamburger-sized (~3-inch) falafels (like hamburger patties) and place on parchment-lined baking sheet.
Place in preheated oven for 15 mins. Remove and flip patties over. Continue to cook for another 10-15 mins, or a little longer if making thicker burger patties.
For a crispier falafel, add 1 tbsp olive oil to a skillet over medium heat. Add cooked patties and let them sizzle until slightly brown. Flip and repeat on other side.
Serve with dill garlic sauce on burger bun, pita bread or on a bed of greens.
For Vegan Dill Garlic Sauce: add all ingredients to a high-speed blender or food processor. Blend until creamy or desired consistency (~5-7 mins).
Taste and adjust seasoning as needed. Drizzle over falafel before serving.
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