“Vegan Persian Breakfast Delight: Aromatic Herbed Falafel and Tomato-Cucumber Salad”

Allergens

N/A

Ingredients

• 1 cup chickpeas, cooked and mashed
• 1/2 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup scallions, finely chopped
• 1/4 cup almond flour
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• Salt and pepper, to taste
• Olive oil, for frying
• 2 cups cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 lemon, juiced
• 1 tablespoon olive oil
• Pita bread, for serving

Instructions

1. a. In a large bowl, combine the mashed chickpeas, parsley, cilantro, scallions, almond flour, cumin, baking powder, salt, and pepper. Mix well to form a dough like consistency. b. Divide the mixture into 8 equal portions and shape each portion into a round falafel ball. Set aside. c. Heat olive oil in a large pan over medium heat. Fry the falafels for 3 4 minutes on each side until they are golden brown and crispy. Remove from the pan and set aside to drain excess oil. d. In a separate bowl, combine the cherry tomatoes, cucumber, red onion, lemon juice, olive oil, salt, and pepper. Toss well to mix. e. To serve, place 4 falafels in each plate, followed by a generous portion of the tomato cucumber salad. Serve with pita bread on the side.

Chef’s Insight

Use dried herbs instead of fresh ones if they are unavailable. Add more salt to compensate for the reduced flavor.

Notes

Ensure the chickpeas are well-mashed to achieve a consistent falafel texture.