KODE IKLAN PARALAX
Healthy Mexican Vegan Falafel Bites! These Vegan Falafel bites are super easy to make with just a can of chickpeas, spices, veggies, jalapeño, and gluten free flour. No eggs needed.
INGREDIENTS
1 1/2 cup chickpeas (canned works, drained)
1 shallot or 1/3 cup chopped onion
2 cups Cauliflower or Broccoli florets (feel free to mix both) – about 1 to 1.25 cups riced
1 jalapeno (de- seed if you don’t want spicy)
2 garlic cloves (minced)
1/2 cup packed cilantro
1 tsp ground cumin
1/2 tsp paprika
2 tbsp coconut flour or 3-4 tbsp gluten free flour of choice (see notes)
sea salt/black pepper to taste
2–4 tbsp oil (avocado works great for frying)
Additional salsa/dips/hummus to serve with (optional)
INSTRUCTIONS
First drain your chickpeas and rinse. Set aside.
Next grind your broccoli/cauliflower so that it is “riced.” See picture above. Makes about 1 cup riced after placed in food processor.
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. If the batter seems to wet, add a 1-2 more tbsp flour.
Next empty mix into a bowl and form into golf size balls (bites).
Place these vegan falafel balls/bites on a cookie sheet then in fridge for 1 hr or freezer for 10 -15 minutes to set. (the longer the better if using the fridge)
Once set, remove from fridge.
Heat a large skillet or frying pan on hight with a few tbsps of oil (2-3 tbsp).
Place half the vegan falafel bites in the pan and fry on medium high, turning gently, for 4-6 minutes or until golden brown.
Add more oil and repeat for the second batch.
Place all on paper towel and blot off extra oil if desired.
Season with more salt/pepper if desired.
Serve right away or freeze for later.
Great with a salsa, hummus, red pepper dip, etc. Pair with a Mexican corn salad or side of choice.
NOTES
If you don’t have coconut flour, try 3-4 tbsp arrowroot flour, potato flour, tapioca flour, or multi-purpose GF flour.
These work great at appetizers or as a finger food meal. Make ahead and freeze for later! You can make the balls ahead of times and place in fridge for up to 24 hrs before cooking.
Source: https://www.cottercrunch.com/
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