Vegan Eats and Treats

Filling Falafel 

Packed with not just flavor, but also protein and fiber. This is the perfect healthy meal that will keep you full! I love serving this in pita bread with massaged kale, hummus, and a homemade cucumber and dairy free yogurt sauce.  

 

Ingredients 

29oz can of chickpeas 

1/4 large red onion 

1 cup fresh parsley 

2tsp cumin 

1tsp coriander 

1 tsp paprika 

1 1/2tsp sea salt 

Juice of half a large lemon or 1 whole small lemon 

3tbs reserved chickpea water 

1/2 cup flour of choice (used unbleached flour)  

1/4 cup bread crumbs (I used dried chickpea crumbs) 

Directions

1. Preheat oven to 400 degrees F. Reserve 3Tbs of chickpea liquid. Drain and rinse chickpeas with cold water. You can also save the rest of of the liquid for other recipes that call for aquafaba. 
2. Add chickpeas, onion, parsley, cumin, coriander, paprika, salt, lemon juice, chickpea water, flour, and bread crumbs into a food processor or blender. Pulse until mixture is blended but still slightly coarse. 
3. Prepare a baking sheet by greasing with olive oil or lining parchment paper. Roll 2 heaping tablespoon sized scoops of falafel mix into balls or press into patties. Cook for 25min turn over falafel and cook for another 20min. If you want to save falafels for later, bake what you want and freeze the uncooked mixture. Just roll into ball or patties, place in container in a single layer with parchment paper in between each layer and store in freezer. Bake with the same method.