VEGAN FALAFEL RECIPE RECIPES
VEGAN FALAFEL RECIPES | BBC GOOD FOOD
Use up a can of chickpeas to make some filling vegan falafel. These easy recipes make an ideal lunch, or can be served on a salad or as a party snack.
Provided by Good Food team
Number Of Ingredients 1
VEGAN FALAFEL CASSEROLE RECIPE | ALLRECIPES
You won't miss the meat with this flavorful casserole!
Provided by Kacey Taylor
Categories Main Dishes Casserole Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine falafel mix and water in a small bowl until well mixed; spread evenly into the bottom of a casserole dish.
- Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
- Blend yogurt, 1/2 sliced cucumber, and lemon juice in a a food processor until yogurt sauce is smooth.
- Spread hummus in an even layer over falafel crust. Arrange tomato slices on the hummus and top with cucumber slices. Cover cucumber layer with yogurt sauce. Sprinkle roasted red peppers and olives over yogurt sauce.
Nutrition Facts : Calories 268.1 calories, CarbohydrateContent 38.8 g, FatContent 8.8 g, FiberContent 9.2 g, ProteinContent 17.8 g, SaturatedFatContent 1.1 g, SodiumContent 986.8 mg, SugarContent 10.9 g
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VEGAN FALAFEL SALAD RECIPE - FOOD.COM
I decided I wanted to cut out some carbs but keep the taste of Falafel, so
instead of stuffing it in a pita, I made it into a huge salad! And it was hit!
I got the recipe for the dressing from the PPK, only change was that I added
dill casue it's awesome.
From food.com
Reviews 4.0
Total Time 40 minutes
Calories 285.8 per serving
From food.com
Reviews 4.0
Total Time 40 minutes
Calories 285.8 per serving
- Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.
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EASY VEGAN FALAFEL RECIPE | JAMIE OLIVER VEGAN RECIPES
I’m going to show you how to make the most incredible green falafel fritters with super-smooth houmous and crunchy salad pickles. The star of the show is the humble chickpea, which is high in protein and fibre, and lends itself to so many delicious dishes that we know and love. Load it all up in a flatbread for a gorgeous vegan feast. Hallelujah!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 417 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 417 calories per serving
- To make the salad pickle, squeeze half the pomegranate juice into a large, shallow bowl. Top it up with an equal amount of red wine vinegar, then drizzle over some extra virgin olive oil and give it all a good mix.
- Peel and finely slice the red onion, finely slice the chillies (deseed if you like), matchstick the cucumber (I like to use a crinkle-cut knife) and shave the carrots into ribbons, then combine it all in the bowl.
- Holding the remaining pomegranate half cut-side down, bash it with the back of a wooden spoon so the seeds tumble out over the salad. Pick and tear over half the mint leaves, then gently toss and leave aside until needed.
- For the houmous, tip half the jar of chickpeas into a food processor and season with sea salt and black pepper. Add the peanut butter and 2 tablespoons of extra virgin olive oil, peel and add the garlic, finely grate in half the lemon zest and squeeze in all the juice. Whiz until super-smooth, then transfer to a shallow serving bowl. Pick over a few parsley leaves and drizzle with a little extra virgin olive oil.
- Spoon 2 tablespoons of the chickpeas into a non-stick frying pan over a medium heat with 1 tablespoon of olive oil. Sprinkle over the paprika and dukkah, and cook for 5 minutes, or until the chickpeas are crisp, then tip over the houmous.
- For the falafel fritters, place the remaining chickpeas and mint leaves into the food processor, along with the peas and self-raising flour. Quarter the preserved lemon, removing any pips, and pulse until combined.
- Drizzle 1 tablespoon of olive oil into a large frying pan over a medium heat, then dollop in heaped teaspoons of the falafel batter. Fry for 4 minutes on each side, or until golden, sprinkling over the cumin seeds when you flip them.
- Now it’s time to bring everything together. Warm the flatbreads in the oven for a few minutes and crush the pistachios (if using) in a pestle and mortar. Put the soya yoghurt into a bowl and stir in a few dashes of chilli sauce. Load up your flatbreads with a bit of everything, pick over the remaining parsley leaves, then roll up and tuck in!
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Cuisine NO info
Calories calories per serving
From onegreenplanet.org
Cuisine NO info
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