These green falafels are packed with healthy goodness! A great vegetarian, dairy-free option.
Ingredients
Recipe makes 12 - 14 medium falafels
Ingredients for Falafels
1 large can of chick peas (796 ml), rinsed and drained
2 cups broccoli florets
2 cups spinach leaves
2 tbsp herb pesto of your choice ( I used my homemade basil, parsley pesto)
1 shallot, finely chopped
2 garlic cloves, minced
1 egg
1/4 cup chickpea flour
1/2 tsp baking powder
seasonings- 2 tsp salt, 1/2 tsp each of black pepper and ground turmeric
1/2 tsp chilli flakes for heat (optional)
olive oil for brushing
toppings- pickled radishes, sliced tomato, lettuce (optional)
Ingredients for Yogurt Sauce ( dairy-free )
2 tbsp Veganaise (vegan mayo)
2 tbsp dairy free sour cream
juice of half a lemon
2 tsp Sriracha sauce
1/4 tsp each of salt, pepper, and garlic powder
Preparation
Preparation for Falafels
Preheat oven to 425º F. Line a large sheet pan with parchment paper and set aside.
Place all the ingredients for the falafels, except the olive oil in a food processor and blend
until the ingredients are combined and smooth. The mixture will be soft.
Turn the falafel mixture over into a bowl and form small patties about 2 tbsp each. ( I like to keep a small bowl of water nearby to wet my hands as I am forming the patties )
Place patties on the sheet pan and brush them generously with olive oil. Bake for 15 minutes. At this time, carefully flip the patties over and brush them with more oil. Bake them for an additional 15 minutes. Remove from the oven and let them cool slightly. Enjoy them in a lettuce wrap or a sandwich using my cauliflower flatbread, accompanied by some pickled radishes, and tangy yogurt sauce.
Preparation for Yogurt Sauce (dairy-free)
Add all ingredients for the yogurt sauce in a bowl and whisk until smooth. Add more salt if desired.
ENJOY!
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