"I don't like old books," is Michelle's comment. As soon as we go into a library (which is the first thing we look for while on shore) she goes straight to the New Books Section. And we're lucky she does that. In Lunenburg's Library she found a new vegan, GF cookbook and gave the chickpea falafel a try, using the sprouted garbanzo beans that were waiting for us on the boat. The crew loved them.
Combine everything in food processor until coarsely chopped. Add max 2 tbsp of water and/or up to 1 tbsp chickpea flour if needed.
Make into patties and cook on a skillet.
Serve with plain yogurt, labne, hummus or tabbuleh (substitute burgul for quinoa if you want GF). Yumm-mmy!
* Vegan
* Gluten-free
* Serves 4.
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| Disclaimer: Photo taken for illustration purposes. No actual falafel patty was left to pose for the photo. |
Lunenburg Library Chickpea Falafel
Cook:
1 cup dried chickpeas
Chop:
1 onion
2 garlic cloves
1/2 cup fresh parsley
Add:
zest of 1 lemon
juice of 1/2 lemon
1 tbsp toasted cumin seeds
1/2 tsp baking soda (GF)
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
Combine everything in food processor until coarsely chopped. Add max 2 tbsp of water and/or up to 1 tbsp chickpea flour if needed.
Make into patties and cook on a skillet.
Serve with plain yogurt, labne, hummus or tabbuleh (substitute burgul for quinoa if you want GF). Yumm-mmy!
* Vegan
* Gluten-free
* Serves 4.
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