Handful of Cilantro or Parsley, to your taste preference
1 tbsp Flax, ground
2-3 cloves of Garlic, minced
1/4 cup Onion, diced (I used red/purple)
1 tsp Turmeric, ground
1 tsp Red Pepper Flakes, ground
1 tsp Cumin, ground
Black Pepper, to taste
Pink Salt, to taste
Follow my turmeric falafel recipe for the base of this. I simplified it even more and just did 15 ounces of cooked chickpeas + 1/2 cup chickpea flour. Then the normal seasonings mentioned, halved.
Cut your veggie dogs in half, if you would like - these are super filling.
Divide up your falafel mixture into 4 equal portions, flattening it out and adding in your hot dog. Then form the batter around it and make it as even as you can. Repeat until you’ve covered all 4 veggie dog pieces.
Let those rest at room temperature for about 10 minutes.
You can either bake or fry these. Heating oil to a medium high heat and add each falafel dog in very carefully, to avoid splashing the oil.
Let these cook for about 4-5 minutes on each side, or until dark golden brown. Then flip and cook until the color is even on both sides.
Let these rest on a paper towel lined plate, insert sticks once they’ve cooled a bit.
Or preheat your oven to 450 degrees F.
Line a baking sheet with parchment paper and add your falafel dogs with space between them.
Bake for 15-20 minutes, flipping halfway through.
Serve hot with dipping sauce.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/flynnerception-falafel-dogs-on-a-stick/