“Elegant Persian-Inspired Vegan Falafel Dinner: A Symphony of Textures & Flavors”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 small red onion, chopped
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup almond flour
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 pitas, store
• bought or homemade
• Hummus (store
• bought or homemade)
• Cucumber
• mint salad (recipe below) Cucumber
• Mint Salad:
• 1 English cucumber, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Drain the soaked chickpeas and rinse them well. In a food processor, combine the chickpeas, red onion, garlic, parsley, cilantro, almond flour, cumin, coriander, smoked paprika, salt, and black pepper. Process until a dough forms.
2. Shape the falafel mixture into 1 inch balls, then flatten slightly to form patties. In a skillet, heat olive oil over medium heat. Add the falafel patties and cook for 3 4 minutes per side or until golden brown and crispy.
3. Preheat your oven or broiler to warm the pitas. Assemble each pita with a generous dollop of hummus, two falafel patties, and a serving of cucumber mint salad.

Chef’s Insight

To achieve a consistent texture in the falafel, pulse the chickpeas and other ingredients in the food processor until they form a dough but still retain some texture. - For an extra burst of flavor, garnish with a sprinkle of sumac or za'atar spice mix.

Notes

Feel free to adjust the amounts of spices in the falafel mixture to suit your taste preferences. - To save time, use store-bought hummus and pita bread.