Seitan Falafels Recipes

SEITAN FALAFELS

Steps:

• Drain the Seitan. Process in the food processor until it crumbles.
• Add the pumpkin seeds to the Seitan and process again until they are well combined.
• Remove from the processor and put into a large bowl.
• Add the bread crumbs, parsley, cumin, coriander, cayenne, ground flax seed, garlic, salt, tamari and the olive oil, tamari, water, lime juice and salt.
• Mix the above ingredients until well combined. I used my little hand mixer which made the mixing go faster. I did this for a few minutes to activate the ground flax and water to create a binder.
• Put into the fridge to let the flavors set up. An hour should be enough.
• Once that is done, preheat your oven to 425'F.
• Put a piece of parchment on your baking sheet and spray it lightly with oil.
• Using wet hands shape into balls. Then flatten the patties a little.
• Place on the baking sheet with a little space between each pattie Spray top of each pattie with oil.
• Bake for about 20 minutes on one side, then 10 on the other.
• Warm the pita breads then cut in half.
• Put 2-4 patties into a pita bread with some greens and sliced tomato.
• If desired top with a little sour cream or yogurt.
• Bon Appetit!

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FALAFEL RECIPE

Steps:

• Soak chickpeas overnight in a generous amount of water.
• Drain chickpeas and add to a food processor.
• Add all other ingredients to the chickpeas.
• Process until well mixed and mixture resembles coarse wet sand.
• Use a falafel scooper or shape into balls using your hands.
• Deep fry until golden brown.
• Drain on paper towels.
• Serve while hot.