Sunday, January 11, 2009

Vegan potluck

Here's what I'm bringing...

Baked Falafel
(adapted from The Whole Foods Market Cookbook)

3/4 cup water
1/2 cup bulgur
1 TBSP olive oil
1 medium red onion, minced
2 cloves garlic, minced
1/4 tsp crushed red chili flakes
1 1/4 tsp cumin
1 1/4 tsp coriander
1 1/2 cups chickpeas
1 1/2 TBSP lemon juice
1/4 cup plus 2 TBSP whole wheat bread crumbs
2 TBSP minced parsley
2 TBSP minced cilantro
salt to taste

Boil the water and remove from heat. Mix in the bulgur and cover tightly. Allow the bulgur to sit until all the water is absorbed, about 20 minutes.

Heat the olive oil in a large pan over medium heat. Saute the onions and garlic for about 5 minutes, until the onion is translucent. Add the red chili flakes, cumin, coriander, and saute for 1 minute. Remove from heat.

Combine chickpeas and bulgur in the bowl of a food processor. Add onion mixture, lemon juice, bread crumbs, parsley, and salt, and process until just mixed.

Preheat oven to 400 degrees F. Allow mixture to rest for 15 minutes before forming into 2-inch balls. Place the balls into lightly oiled cookie sheet. Spray or brush the falafel with olive oil. Bake for 25 to 30 minutes, until golden, turning the pan once during baking.

Serve with pita bread, thinly sliced veggies, and Post Punk Kitchen Tahini Dressing. Warming comfort food for a snowy day.

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