In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Food process or blend in a blender your dates, non-dairy milk, and vanilla.
In a medium bowl, mash up your 3 super ripe bananas, then pour in your date-milk-vanilla mixture. Whisk until smooth.
Fold the wet mixture with the dry and stir until fully mixed.
Line cupcake/muffin pan with unbleached liner.
Using a tablespoon, measure out two heaping scoops of batter per cup/liner.
Bake for 22-26 minutes or until golden brown and cooked in the middle.
1.5 cups or 1 15-oz can chickpeas, drained and rinsed
½ cup white onion, finely diced
1 cup fresh parsley (lightly packed)
1 cup fresh cilantro (lightly packed)
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon coriander
2 teaspoon cumin
2 teaspoon baking powder
2 tablespoon ground flaxseed
1 tablespoon oil (optional, for coating your pan)
Tzatziki Sauce:
1 package of silken tofu
2 tablespoons lemon juice
1 tablespoon dill weed
1 tablespoon tamari
Dash of black pepper
Dash of paprika
1 teaspoon maple syrup
1 tablespoon nutritional yeast
2 tablespoons fresh parsley1/3 cup pickles, finely diced
Directions
Preheat oven to 400 degrees F.
Add chickpeas, onions, parsley and cilantro to your food processor. Process until well combined (but still chunky).
Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
Oil a large baking sheet with oil (olive, sesame, or coconut). Or use parchment paper if avoiding oil.
Roll about 2 tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
