GREEN FALFEL
Unbelievably delicious……this greened Falafel can be served as an appetizer with hummus and lemon tahini sauce or as a main course. Stuff whole grain Pita Bread with falafel, lettuce, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.
Makes over a dozen patties. Can be easily frozen.
3c fresh kale, de-stemmed, torn into small pieces
3c chickpeas, cooked, rinsed, drained (= about 2 cans)
1 onion, rough chopped
1/4c fresh parsley
3T tahini- I use raw
1T cumin
1T pink salt
4 cloves garlic, smashed
1c cooked brown rice
1/2c barley flour
2 lemons, juiced
Olive or grape seed oil for pan-frying.
Combine all ingredients except the barley flour in a food processor and process until a smooth paste is formed. Taste and adjust the seasonings; more salt, more cumin, more lemon juice etc. ßto your liking.
Heat up a large cast iron skillet or frying pan over low heat.
Transfer into a mixing bowl and add the flour and mix in until well incorporated.
Add the oil into the hot pan. With a cookie scoop, scoop out the chickpea mixture and place in the pan, not overcrowding. With a spatula, gently flatten the domes. Cook for 5-6 minutes per side or until they are golden brown crusted and then flip. Remove to a plate. Eat cold or hot! Serve with Lemon Tahini sauce.
Lemon Tahini sauce
Juice of 1 lemon
½c tahini
pink salt to taste
black pepper
1/4c water
In a small bowl, add all of the ingredients and whisk until smooth and to the desired consistency. If a thicker sauce is preferred, use less water. Serve over cooked greens, salads, or falafel.
The Vegan Love Project 