Meatless
Chickpea Falafel Wraps
By FBWorld Team
This
meatless falafel recipe requires very little stovetop
cooking, but tastes oh, so delicious! We've given it extra
points for being meatless, dairy free, and low carb, thanks
to the lettuce wrap option. Of course, fresh warm pitas
are also tasty with this Greek-inspired dish!
Meatless
Chickpea Falafel Wraps
By
Chef Jamie McFadden
Note:
prepare cashew tzatkiki sauce for this dish 24 hours in
advance.
Makes:
8
Ingredients:
3 lbs. Canned Chickpeas, (drained and rinsed)
2 cups Onion (minced)
1/2 cup Cilantro (chopped)
1/2 cup Parsley (chopped)
6 tbsp Lemon Juice
6 each Garlic Cloves, (minced)
4 tspn. Ground Coriander
1 tspn. Cayenne Pepper
3 tspn. Salt
3 tspn. Pepper
1/2 cup Quinoa Flakes
Procedures:
1. Mix above ingredients (Except
Quinoa), in a mixing bowl.
2.
In a food processor with the metal blade attachment process
mixture in small batches.
3.
When complete, fold in quinoa flakes.
4.
Form mixture into 24 each 3 oz patties and place on lined
baking sheets.
5.
Preheat oven to 400 degrees. Brush both sides of patties
with olive oil.
6.
Bake in oven 10-12 minutes until brown, remove, flip over
and bake another 7 minutes.
7.
Serve on warm pita bread, green cabbage, or bibb lettuce
leaves with bruschetta topping and cashew tzatziki.
Vegan
Cashew Tzatziki Recipe
By
Chef Jamie McFadden
Ingredients:
2 cups Cashews
8 tbls. Lemon Juice
2 Garlic Cloves
Salt and Pepper (to taste)
1 English Cucumber, (peeled and minced)
4 tbls. fresh dill
Procedures:
1. Soak cashews overnight with enough
water to cover 2 inches.
2.
Drain cashews.
3.
In a vita prep or food processor, add 1 cup water, the
lemon juice, garlic, salt, pepper and cashews. Pulse until
smooth.
4.
Transfer this mix to a bowl and fold in the cucumber and
fresh dill.
5.
Season to taste.
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