The Great Vegan Grains Book by Celine Steen

Author:Celine Steen
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2015-07-01T04:00:00+00:00

◁ Zhoug Farro Falafel

▸ GRAIN: FARRO ▸ SOY-FREE POTENTIAL

Zhoug is a Yemeni spicy herb paste made with hot peppers, fresh herbs, cumin, and more. It works so well combined with these falafel ingredients! If you fear heat, switch to using only 1 small jalapeño pepper (0.9 ounce, or 25 g) instead. See the Recipe Note for a dip suggestion.

1 cup (165 g) cooked farro or (194 g) spelt berries

1 cup (164 g) cooked chickpeas

2 small jalapeño peppers (1.75 ounces, or 50 g), trimmed and seeded

1/4 cup (6 g) packed fresh cilantro leaves

1/4 cup (15 g) packed fresh flat-leaf parsley

1 tablespoon (10 g) minced garlic

1/2 teaspoon coarse kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper, to taste

1/8 teaspoon ground cardamom or 1/4 teaspoon ground allspice

2 tablespoons (30 ml) grapeseed or olive oil

1 tablespoon (15 ml) fresh lemon juice

1/4 cup (40 g) minced red onion or (20 g) scallion

6 tablespoons (45 g) chickpea flour

1/4 teaspoon baking powder

Nonstick cooking spray or oil spray

In a food processor, place the farro and chickpeas. Process until the mixture is partially smooth: It’s okay to have chunky pieces of beans, but none should remain whole. Transfer to a medium bowl.

To the food processor, add the peppers, cilantro, parsley, garlic, salt, cumin, black pepper, cardamom, oil, and lemon juice. Process until smooth, stopping to scrape the sides with a rubber spatula, if needed. Transfer to the same bowl and stir to combine. Sprinkle the flour and baking powder on top, folding gently to thoroughly combine. Cover with a lid, and refrigerate for 1 hour, up to overnight.

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat a mini muffin tin with cooking spray. Grab 1 packed, slightly heaping tablespoon (24 g) of mixture, and place in the prepared tin. Bake for 15 minutes. Gently flip with a small baker’s spatula and press down slightly with spatula. Bake for another 10 to 15 minutes until firm and golden brown. Let stand 10 minutes before serving.

YIELD: 20 to 24 falafel

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