Vegan Falafel with Himalayan Tartary Buckwheat
This recipe is organic and gluten-free.
Equipment
- Fryer pot. (if you deep-fry).
- Food processor (or blender).
- Air fryer (if you air-fry).
- Appetizer platter. (optional)
Ingredients
- 1 1/2 cups chickpeas.
- 1/2 cup onion.
- 3/4 cup parsley.
- 3 tbsp garlic.
- 3/4 tsp coriander.
- 2 1/2 tsp cumin.
- 1 3/4 tsp pink salt.
- 3/4 tsp baking soda.
- 3/4 tsp red pepper.
- 2 tbsp HTB powder.
- 1 tbsp olive oil
Instructions
- Soak chickpeas for 24 hours in 1/2 tsp. baking soda per cup; drain and rinse.
- Place in a food processor or strong blender and chop well.
- Add all remaining ingredients except HTB and oil.
- Process until well blended but somewhat coarse.
- Swap the mixture to a bowl and blend in remaining ingredients.
- Refrigerate for two hours or overnight.
- Dampen hands and mold into patties, fritters, etc.
- Let stand for 20 minutes.
- Fry in the oil until golden or bake in preheated 350 oven for 20-30 minutes to taste after basting with olive oil and herbs. You can also use an air fryer.
- Pat with paper towels to absorb excess oil if fried.
- Serve with chili sauce, peppers, greens, tomato, tahini, vegan Ranch, hummus, lemons, preferred dips.
- Refrigerate for a week or freeze up to six months.
Nutrition
Calories: 148kcal
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