Fall Falafel with Cinnamon Maple Drizzle

What to do

Sauce

1. Add all of the ingredients to a small bowl and stir until completely combined. The sauce will thicken as it sits, so if necessary, add more water or full-fat canned coconut milk to thin it out. Set aside until ready to use.

Falafel

1. Add all of the ingredients for the falafel to a food processor, except for the flour. Pulse until a thick paste that’s the consistency of hummus’s formed. You will need to stop the food processor to scrape the sides and start it back up again multiple times.
2. Add a third of the flour and process. Repeat for the remaining flour, scraping the sides between batches.
3. Heat a cast iron skilled to medium-high and add enough coconut oil to generously coat the surface, about 3-4 tablespoons. With floured hands, form falafel patties (about 1/4 cup of mixture per pattie).
4. Carefully place 4 of the falafel discs onto the hot skillet and cook for 3 minutes. Carefully flip and cook for another 3 minutes, or until both sides are crispy and the falafel are cooked through.
5. Serve falafel with a drizzle of tahini sauce, chopped green onion, and sprigs of fresh rosemary.