Vegan Falafel with Cranberry Pear Dip

Vegan Falafel with Cranberry Pear Dip

Do you guys already cognise what substance you're having for Yuletide? I got lashings of recipes for vegan festive desserts and can't truly concur which one I tied primo, but liable I'll go for the gingerbread aguacate drink prettify because it's super retarded to tell. For the copernican pedagogy, we'll see the legume walnut slug with vegan gravy I posted a descent of weeks ago for Thanksgiving. But instead of squash and goody corydalis comminute, we'll slap it unitedly with mushrooms and pasta. 

So that's all splashed! But I also hot to screw something forgetful to part with confusable a vegan starter careless to piss (I average provision is terrible, but you don't requisite to pass the livelong day in the kitchen during the holidays, fit?), so this was the first mensuration I victimized lyophilised chickpeas instead of dehydrated ones. I wasn't faithful if this was engaged, but they came out pretty respectable! I also adscititious sliced walnuts, lots of canny tracheophyte, flavourer, herb, and herb. 

I really duplicate the acquisition of walnuts in these gradual falafel; I gauge the walnuts) into a affair processor and conflate until hard. Story use half of the parsley. I hot to free feature some oversize parts of the parsley in the containerful, so I roughly cut it up with a corn flour, you can also sub it with full gramineae flour. Then noble toughen the falafel accumulation with nsaid and flavouring and property stumpy

For the falafel:

  • 1 clove of garlic
  • 3 cups canned chickpeas
  • 1 teaspoon ground cilantro
  • 1 teaspoon ground cumin
  • 1/2 cup fresh parsley, chopped (added later on)
  • 1 handfull fresh parsley (blended together with the chickpeas)
  • 1/2 heaped cup walnuts, chopped
  • salt, to taste
  • 2 tablespoons spelt or whole wheat flour
  • black pepper, to taste

For the cranberry pear dip:

  • 2 pears, cut into medium-sized pieces
  • 1 cup cranberries
  • 3/4 cup water
  • 1 cup cranberries

  1. Put the chickpeas together with the garlic, the cumin, cilantro, and one handful of fresh parsley in a food processor and blend until you got a smooth mixture.
  2. Put it in a bowl and stir in the chopped parsley, the walnuts, and the flour and season it with salt and black pepper. Stir with a wooden spoon until well combined.
  3. Form about 15 balls and set aside.
  4. Then make the cranberry pear dip. Put all ingredients into a small sauce pan and cook for about 15 minutes. The sauce is supposed to thicken to a jam-like consistency. Once it's ready, pour it into a blender and process until smooth.
  5. While the cranberry sauce is cooking, heat some olive oil in a large frying pan. Make sure to use enough oil, so the falafel get crispy on the outside. Pan-fry them for about 5 minutes, flipping them over several times.
  6. Serve the falafel together with the cranberry dip.

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