Falafel with Veggie Slaw
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| Veggie Slaw | ||
| 1 | cup sweet potato, spiralled | |
| 1 | cup beet root, spiralled | |
| ¼ | cup sunflower seeds | |
| 2 | tablespoons fresh parsley, chopped | |
| 1½ | tablespoons red wine vinegar | |
| ½ | teaspoon salt | |
| ½ | cup mayo | |
| Falafel | ||
| 2 | cups canned chickpeas, drained well | |
| ½ | cup red onion, chopped small | |
| 1 | tablespoon garlic, chopped | |
| ½ | cup canned red peppers, drained and squeezed out | |
| 2 | tablespoons fresh parsley leaves | |
| 2 | tablespoons fresh cilantro leaves | |
| 1 | teaspoon ground coriander | |
| 1 | teaspoon ground cumin | |
| 1 | teaspoon ground fennel seed | |
| 1 | teaspoon smoked paprika | |
| ⅔ | teaspoon salt | |
| ½ | cup all-purpose flour | |
| ⅓ | cup vegetable oil | |
Serves: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Veggie Slaw: Place all the slaw ingredients in a medium-sized bowl and mix well to combine. Cover and place in fridge until ready to serve.
Falafel: Combine all falafel ingredients, except for the oil, in a food processor. Pulse until the mixture is evenly chopped, but still coarse. Transfer mixture to a bowl and let cool in fridge for approximately 20 minutes. When the mix is chilled, form one-inch balls or patties. In a large heavy-bottomed frying pan, heat the oil over medium heat. Carefully place the balls/patties in the oil, fry for about two minutes on each side. Using a slotted spoon, remove the falafel from the oil and transfer to a paper towel lined tray. Allow to cool slightly. Serve warm or at room temperature with the crisp refreshing veggie slaw.
