fbpx
Now Reading
Plant-Based Pre-Med Makes Fabulous Falafel!

Corporate Sponsor

Corporate Sponsor

Plant-Based Pre-Med Makes Fabulous Falafel!

#LunchBreakLIVE features Fabulous Friday Falafel with Plant-Based Pre-Med Fatinah Goldman Brown, a marvelous med student at UCLA!

Fabulous Falafel

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish

See Also
salted chocolate chip cookies

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown.

What's Your Reaction?
Excited
0
Happy
0
In Love
0
Not Sure
0
Silly
0

© UnChainedTV. All Rights Reserved.  vegan web design

cow

Pssst ... hey you!

(Yeah, YOU!)

Don't miss out! Get the latest on new videos, vegan news, recipes, and more delivered to your inbox.

Thank you for subscribing!