YOU HAVE TO TRY THIS RECIPE!!!
haha did that get your attention?! whoops can you tell we love this dish?!
I am currently attempting to revamp my website and this is a recipe that my brain thinks of first. Honestly, it is delicious and a staple in our house. If we ever have company or are introducing people to vegan cooking we always make this! My mom (a meat and potatoes girl) ALWAYS requests this one. My previous post did not do this recipe justice. I love this one because it is mainly oil free, baked (usually a fried dish), and full of delicious flavours.
I found this recipe in one of my MANY(I may have a problem) cookbooks, The Beauty Detox Foods: Discover the Top 50 Beauty Foods That Will Transform Your Body and Reveal a More Beautiful You
The author of this books is a well known nutritionist based out of LA known for working with celebs like Drew Barrymore and also started the “glowing green smoothie” which I am also hooked on. I follow her website where she sends out great recipes www.kimberlysnyder.com.
This recipe will leave you full and totally satisfied without the grease and oil of traditional Falafel.
For a family of 4+ I would definitely recommend doubling this recipe we always do and love having leftovers for lunches. This recipes also freeze really well and I have made a batch to keep in the freezer and then all you have to make is the sauce its a great quick dinner 🙂
- 2 cups - chickpeas, cooked
- 1 tablespoon - vegetable broth
- 1 cup - onion, finely chopped
- 2 cloves - garlic, minced
- 3 tablespoons - fresh parsley, chopped
- 1 tablespoon - fresh cilantro
- 1 teaspoon - lemon juice
- 1 teaspoon - olive oil
- 1 teaspoon - coriander
- 1 teaspoon - cumin
- ⅛ teaspoon - cayenne pepper
- 2 tablespoons - chickpea flour
- 1 teaspoon - baking powder
- ½ teaspoon - sea salt
- ¼ teaspoon - fresh pepper
- Tahini Tahini Dressing
- 2 cloves - garlic
- 1 tablespoon - tamari
- 3 tablespoons - raw apple cider vinegar
- ¼ teaspoon - sea salt
- ½ cup - water
- 2 tablespoons - nutritional yeast flakes
- ⅓ cup - tahini
- 2 tablespoons - almond butter (have also used natural peanut butter)
- Preheat the oven to 375. In the food processor add chickpeas and blend, then place them in a large mixing bowl.
- In a medium sized frying pan add the vegetable broth and onions and cook until they are translucent. Add the garlic and continue for another 3 – 5 minutes. Then add them to the chickpea mixing bowl, and add the remaining of the ingredients. Mix well with your hands and then form them into balls approximately the size of golf balls. Put them on a parchment paper lined baking sheet and cook for 44 minutes. 22 minutes on each side. They will turn slightly brown and crispy.
- For the dressing, put all the ingredients in the blender and blend until smooth.
- Serve with diced tomatoes on vegan naan bread or collard greens
I hope you enjoy this as much as we do! 🙂
3 comments
are the collard greens tough? they look like they need to be softened up. Do you cook them or just eat it raw?
They might be a bit waxy. I just eat them raw. They work well as wraps because they don’t just rip and fall apart. You could also use a whole wheat pita. Let me know how it goes! 🙂
My mouth is watering at the sight of all those soemthios the kiwi and banana one sounds delicious.I don’t think I’ve tried anything new this week so far but there’s still time!