10 MINUTE FALAFEL CAKES WITH CREAMY LEMON TAHINI DRESSING : #VEGAN AND GLUTEN FREE INGREDIENTS : DO USE ORGANIC AND GMO FREE AS MUCH AS POSSIBLE 1 can of chickpeas (BPA free) 1/4 medium onion 1-2 cloves of garlic 1 tablespoon of potato starch 1/2 cup of leftover rice or quinoa (optional) 1 teaspoon sea salt freshly ground pepper to taste pinch cayenne pepper (optional) 1 teaspoon of cumin powder bunch of fresh parsley grape seed oil for cooking DIRECTIONS : Add all ingredients into a food processor and process until all combined. The texture should be even small crumbs that stick together when pressed. Do not over mix though or the mixture will become too sticky. Heat a large cast iron pan with grape seed oil. Scoop a heaping tablespoon of mixture onto your hands, shape into a ball and press down a little to make cakes. Cook on the pan for about 2-3 minutes per side. Alternatively you can bake them but the cooking time alone will be about 25-30 minutes. Simply place on a baking sheet lined with parchment paper (not wax paper) and bake at 350F for 25-30 minutes, flipping over half way through.
Posted on: Fri, 02 Jan 2015 21:12:01 +0000
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