PP Falafel
Chef: Caryn Dugan, STL Veg Girl
Makes: 12-16 Falafels
Prep Time:
Cool Time: 1 hr
Cook Time:
Total Time:
INGREDIENTS
1 ½ c chickpeas
7-8 stalks Italian parsley, leaves only
3 cloves garlic, minced
½ white onion, roughly chopped
2t cumin powder (or to taste)
Pinch of salt and pepper
½ c flour of your choosing (I used certified gluten-free oats that I ground to flour.)
I c panko breadcrumbs (I used CF.)
DIRECTIONS
Preheat oven to 400 degrees.
In a food processor, add the chickpeas, parsley, garlic, onion, cumin, salt and pepper. After a few pulses and scraping down the sides of the inside of the processor, check the consistency. You are looking for a thick-dough-like texture. Adding a T of flour at a time to the mixture in between running the processor will get you to a good thickness. I use anywhere between 3 ½ - 5Ts each time. The video will give you a good idea of the thickness desired.
Transfer the dough to a bowl and chill in the refrigerator for one hour.
Fill a small bowl with panko breadcrumbs.
Line a baking sheet with parchment paper and pick off about a golf ball-size amount of dough. Roll in your palms and gently squeeze to flatten just barely. Place in panko bowl and allow brad crumbs to stick to the patty.
Place on prepared baking sheet and bake for 40 min, flipping once.
Allow to cool for a few minutes (They will firm up.)
Enjoy!
Caryn Dugan is, "STL VegGirl", a prolific advocate of Whole Plant-Based Living hailing out of St. Louis, MO. In 2008, she lost her beloved dad to cancer and exactly ten weeks later, she too, was diagnosed and successfully treated for her own cancer. Caryn developed insatiable need to learn how the food we put in our body directly affects our health. During reading and researching, meeting with authors, instructors and medical experts in the field of nutrition science and health, Caryn adopted a plant-based whole food diet. The most asked question Caryn receives is, "How do I begin?". Her answer: "A Plant On Every Plate"! After years of traveling both locally and nationally to help others understand the irrefutable health benefits of a plant-based diet, Caryn opened the nation's first plant-based nutrition and culinary education center - the Center for Plant-based Living, where she holds plant-based cooking classes and programs. Share in Caryn’s healthful quest at STL Veg Girl, CPBL (Center for Plant Based Living), Facebook, Instagram, and the new PB Academy.
