Mexican Vegan Falafel Bites

Ingredients

  • 1 1/2 cup uncooked chickpeas (canned works, drained)
  • 1 shallot or 1/4 cup onion
  • 2 cups whole Cauliflower/Broccoli combo (feel free to just use one or the other)
  • 1 jalapeno (de- seed if you don’t want spicy)
  • 1 garlic clove (minced)
  • 1/4 cup packed cilantro
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 2 tbsp coconut flour or gluten free flour of choice
  • sea salt/black pepper to taste
  • 2-4 tbsp oil (avocado works great for frying)
  • Additional salsa/dips/hummus to serve with (optional)

Captura de pantalla 2016-09-12 a las 1.54.52.png

Instructions

  1. First drain your chickpeas and rinse. Set aside.
  2. Next grind your broccoli/cauliflower so that it is “riced.” See picture above. Makes about 1 cup riced after placed in food processor.
  3. Place all ingredients in food processor and pulse about 5x everything is mixed but not pureed. Do not over pulse.You want it thick and chunky.
  4. Next empty mix into a bowl and form into golf size balls (bites).
  5. Place these vegan falafel balls/bites on a cookie sheet then in fridge for 1 hr or freezer for 10 minutes to set.
  6. Once set, remove from fridge.
  7. Heat a large skillet or frying pan with a few tbsps of oil.
  8. Place half the vegan falafel bites in the pan and fry on medium high, turning gently, for 4-6 minutes or until golden brown.
  9. Add more oil and repeat for the second batch.
  10. Place all on paper towel and blot off extra oil if desired.
  11. Season with more salt/pepper if desired.
  12. Serve right away or freeze for later.
  13. Great with a salsa, hummus, red pepper dip, etc. Pair with a Mexican corn salad or side of choice.

From Cotter Crunch

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