Vegan Falafel with Spinach Basil Pesto

I am a sucker for falafel. At least I used to be, before I learned that most falafels were deep fried in canola or sunflower oil. There are of course better oils and better methods of preparation that can be used to create equally delicious but way healthier falafel, which you will of course, find in this recipe.

The good news is that these falafel also happen to be vegan and gluten-free. But before I go on, for those of you that don’t know what falafel are, they are deep fried patties made primarily out of chickpeas, flour and a blend of other spices.

They are usually served in a pita and drizzled with tahini sauce. They taste delicious. Now, instead of the traditional tahini sauce, I decided to try a basil spinach pesto so that I could up the veggie content, and it turned out DE-LISH!

Vegan Falafel with Spinach Basil Pesto

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Serves: 4

Ingredients

• 1 can organic chickpeas, drained
• ¼- ½ red bell pepper
• 2 tbsp oat flour
• 2 tbsp white rice flour
• 2 tbsp buckwheat flour
• 1 tsp baking powder
• 2 tbsp fresh cilantro
• 1 tbsp freshly-squeezed lemon juice
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp sea salt
• a pinch of cayenne
• olive oil, for sauteeing

Instructions

1. Add all ingredients except for olive oil to a food processor and process until a dough forms. Form into 2 inch patties.
2. Heat 1 tbsp olive oil in a frying pan over medium heat. Add as many patties as you can fit (allowing space between each patty) and fry until golden brown on each side. Remove, and make second batch.
3. Serve with the Basil Spinach Pesto below.

Vegan Falafel with Spinach Basil Pesto was last modified: January 21st, 2017 by Michelle

Notes

GF, DF, SF, Vegan, Vegetarian