BY PLVNT FOOD
| Vegan | Advanced
Buffalo Falafel with Bleu Cheese
INGREDIENTS
Falafel:
- 2 15oz. cans garbanzo beans, drained and rinsed
- ½ a large red onion
- 8 garlic cloves
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 2 tbsp olive oil
- 2 tbsp lemon juice
- ½ tbsp ground cumin
- ½ tbsp ground coriander
- 1 ½ tsp sea salt
- 2 tsp baking powder
- ½-1 cup all-purpose flour
Pickled Carrots & Celery:
- 2 cups water
- 2 cups white vinegar
- 2 tbsp sea salt
- 2 tbsp sugar
- 1 tbsp black peppercorns
- 1 tbsp yellow mustard seeds
- 2 bay leaves
- 2 cups shredded carrots
- 2 cups thinly sliced celery
Misc:
- Pitas
- Follow Your Heart Dairy-Free Feta Crumbles
- Follow Your Heart Bleu Cheese Dressing
- Buffalo hot sauce
- fresh cilantro
INSTRUCTIONS
- In a saucepan over medium heat, add your water, vinegar, salt, sugar, peppercorns, mustard seeds, and bay leaves and stir until warm/the salt & sugar are dissolved. Pour this over your carrots and celery in a mason jar, add a lid, and let cool on the counter for 2-3 hours. Transfer to the fridge overnight ideally.
- For the falafel, first preheat your oven to 375F. Add all your ingredients besides the baking powder and flour to a food processor and process until everything is uniform. You can leave this as chunky as you’d like, but a smoother consistency will work best.
- Once processed, add your baking powder and flour (starting with less) and process until smooth. Add flour until the dough isn’t incredibly sticky/wet and holds together in a ball.
- Form patties that are about ½” thick and 2” wide. Oil a baking sheet generously with olive oil and place your patties on it. Brush the tops with more olive oil, then bake for 30-40 minutes, flipping halfway, until golden brown.
- To assemble your pitas, toast your pita and place that down first. Next add falafel, buffalo sauce, pickled carrots & celery, Follow Your Heart Bleu Cheese & Feta Crumbles, and fresh cilantro. Dig in & Enjoy!
