Tempeh Falafel
Tempeh Falafel
This one is a big winner - a twist on a classic - Tempeh Falafel! While being absolutely delicious it boosts the protein, has a great texture, and holds together really well. Every Mediterranean restaurant should take note!
Ingredients
- 1 1/2 cakes (12 oz) Tootie’s Tempeh, broken up into chunks
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped white onion
- 4-6 small cloves garlic
- 2 Tbsp gluten free flour
- 2 Tbsp panko bread crumbs
- 1 tsp sea salt (plus more to taste)
- 3 tsp ground cumin
- 1 tsp ground coriander
- 1 pinch cayenne pepper or crushed red pepper (optional)
- Avocado oil (or other high heat oil) for pan frying
- Hummus, tahini, diced cukes, tomatoes, onion, avocado for garnish
Instructions
- Put parsley, onion, and garlic in a food processor. Mix until well processed.
- Add the tempeh along with flour, bread crumbs, salt, cumin, coriander, and cayenne. Mix to combine thoroughly, scraping down sides as needed. It should make a thick paste with only very small bits of tempeh and herbs.
- Form into small balls, then gently flatten a bit, and set them in the refrigerator for 15 to 30 min to allow the flavors to mix together.
- Heat a large skillet over medium/medium-high heat. Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place the falafel in the pan and cook 2-3 minutes on each side. The bottoms should be nicely browned. flip gently as they can be fragile.
- Serve with corn tortillas or rice. We put a dollop of hummus on a tortilla, layered lettuce, falafel, tomatoes, onions, cukes, and avocado, then poured tahini and sprinkled cilantro sprouts on top.