Add all ingredients into your blender, starting with only 2 teaspoons of honey, and blend until fully combined, about 1 minute, stopping to scrap down the sides of the blender if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for 1 week or store in the freezer for up to 6 months.
If you haven't used fresh turmeric before, I would recommend starting with half of the amount I recommend and then adding more little by little. The flavor can easily overpower the other ingredients so it is best to start small and add more to taste.
I used white miso because it is mild but you could try red miso for a funkier flavor (this might be closer to the Korean soybean paste).
Adjust oven rack to the middle position and preheat to 350°F. Line a 9- by 5- loaf pan with a 9 inch aluminum foil sling so that the ends of the foil hang over the sides of the pan (making it easier to remove the loaf after it is done baking). Spray with non-stick cooking spray and set aside.
In a medium bowl, whisk together flour, garam masala, salt, baking soda and baking powder.
In a large bowl, beat eggs until fully combined. Whisk in agave, vegetable oil and vanilla extract.
Add flour mixture to wet ingredients, mixing until just combined. Stir apples into batter until evenly distributed.
Pour batter into prepared loaf pan and sprinkle with granulated sugar. Bake bread until golden and a cake tester comes out clean, about 40-45 minutes. If you have a thermometer, I baked mine until it was 195°F and it came out moist.
I haven't tried these substitutions, but I am assuming you can use all-purpose flour for the spelt, honey or maple syrup for the agave and possibly coconut oil for the vegetable oil. Let me know how they work if you try it!
Drain the chickpeas, discarding the soaking liquid. Process all of the ingredients except for the oil in a food processor until smooth, about 1 minute, scraping down the bowl as needed. Form the mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide, and arrange on a parchment paper-lined baking sheet. (The falafel can be refrigerated at this point for up to 2 hours.)
Add enough oil to a cast iron or non-stick skillet to barely cover the bottom, about a couple of tablespoons depending on the size. Heat oil over medium heat until shimming and add enough falafel to cover the skillet without crowding. Fry for 3-5 minutes, or until brown and crispy and then flip and fry on the other side, adding more oil if it looks dry. Transfer to a paper-towel lined plate to drain and continue to cook the remaining falafel.