Place the chickpeas in a large bowl and cover them with water – you want it a few inches above the chickpeas. Soak the chickpeas overnight and drain and rinse them in the morning.

Place the chickpeas in a food processor. Add in the arugula, parsley, basil, chives, garlic, shallot, flour, cumin, salt, lemon zest, smoked paprika and pepper. Blend and pulse the mixture until it is combined and you have coarse crumbs. You want the mixture to have texture, so don’t blend all the chunks away!

Line a baking sheet with parchment paper. Take 1 to 2 tablespoons of the falafel into 1-inch round balls. I find that this mixture is like meatballs and comes together best when you use wet hands! Place the falafel on the sheet.

Heat a pot or heavy skillet over medium heat. Add 1 to 2 inches of the oil. You want the frying temperature to be around 350 degrees F – even a few degrees higher if you plan to cook more than once. I cooked 4 to 5 falafel at one time.

Fry the falafel about 1 to 2 minutes per side, until they are golden brown.

Line a plate with a paper towel and once the falafel finish frying, use a slotted spoon to place them on a towel-lined plate.

Serve with the cauliflower hummus and a sprinkling of chopped tomatoes, cucumber, chopped parsley and olives. You can add on crumbled feta, put these in a wrap, on a salad – whatever you’d like!

To save leftovers, loosely wrap them in foil and keep them in the fridge. I heat my oven to 350 and warm them for about 15 minutes.

Note: I have not tried freezing the uncooked falafel. I would suggest rolling the balls and freezing them, then thawing before frying. If you want to make a smaller batch, cut the recipe in half!

Preheat the oven to 425 degrees F. Line a baking sheet with parchment or foil. Place the florets on the sheet. Spray with an olive oil sprtiz and sprinkle with salt and pepper. Roast for 20 to 25 minutes, until slightly golden.

Place the cauliflower in the food processor and pulse and it’s in coarse crumbs. Continue to puree until it’s smooth. Add in the tahini, garlic, lemon juice, salt and pepper. Blend, scraping down the sides often, until the mixture is a smooth as you can get it. Stream in the ice water and continue to blend – this will help smooth it out a bit. Stream in 1 tablespoon of olive oil. Taste the hummus and add an extra pinch of salt and pepper if needed.

This stores great in the fridge for a 2 to 3 days!