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For the falafel: Heat the oven to 400 degrees.
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Lightly spray some oil on a baking sheet.
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Chopped the cauliflower up into small pieces.
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Throw it in a food processor and run until the pieces of cauliflower kind of look like rice.
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If you dont have a food processor then just chop up as small as you can.
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Mash the chickpeas in a medium bowl until they form a paste.
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Chop the garlic up into small pieces.
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Add the cauliflower, onion, garlic, oil, seasoning blend, and breadcrumbs to the chickpeas and mix.
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If your seasoning blend didnt have salt in it, now you can add a pinch of salt.
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The mixture should easily form into balls.
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If it is too dry, add a little water.
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No stress.
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Form the mixture into balls a little bigger than a ping pong ball.
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Throw the balls on the baking sheet and bake them for 20-25 minutes, flipping half way through.
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Remember to set a timer so that you dont burn them.
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Both sides should be nice and golden.
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While the falafel bake, make the buffalo sauce.
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For the buffalo sauce: In a small saucepan, heat the oil over a medium-low heat.
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Add the flour and stir constantly until the flour starts to look golden and smell kinda toasted.
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A few bubbles are cool but this shouldnt look like its boiling.
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This takes about 4 minutes if you got your heat right.
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Add half the hot sauce and stir until it is all mixed.
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The flour should make that shit thicken up a bit.
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Add the rest of the hot sauce, water, and vinegar and stir until it is all mixed up.
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Turn off the heat.
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When the falafel are done cooking, push them gently to the center of the baking sheet and put 3/4 of the buffalo sauce on them.
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Bake for like 5 extra minutes so that the falafel absorbs that sauce.
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Pour the extra sauce over them when they get out of the oven or whenever you eat them.
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You can serve these in pita bread, on top of a salad, or however you want.
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30
I recommend some celery sticks.
