Tempeh falafels

Name: Tempeh falafels
Yield: 4 servings
Cuisine: American
Ingredients: 1 pack tempeh (8oz), hand torned in small pieces; 2/3 cup walnut, chopped; 1/4 cup fresh parsley; 1/4 cup fresh basil; 1 small onion, diced and cooked in exrra virgin olive oil; 1 egg; 2 tablespoon avocado oil; 2 tablespoon sesame seeds; 1 teaspoon cumin powder; 1/2 teaspoon dry minced garlic; 1/2 teaspoon sea salt; 1/2 teaspoon tumeric powder; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon cayenne pepper powder

mfno @mfno

Qc, Canada

You can make this recipe vegan by replacing egg by flax or chia egg

mfno @mfno

Qc, Canada

You can make this recipe vegan by replacing egg by flax or chia egg

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Ingredients

4 servings

1 packtempeh (8oz), hand torned in small pieces
2/3 cupwalnut, chopped
1/4 cupfresh parsley
1/4 cupfresh basil
1small onion, diced and cooked in exrra virgin olive oil
1egg
2 tablespoonavocado oil
2 tablespoonsesame seeds
1 teaspooncumin powder
1/2 teaspoondry minced garlic
1/2 teaspoonsea salt
1/2 teaspoontumeric powder
1/2 teaspoonfresh ground black pepper
1/4 teaspooncayenne pepper powder

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Steps

1

Pre-heat oven at 375°.
2

Put all ingredients in food processor and pulse till mixed well. Don't overblend or your falafel will be too soft.
3

Spoon mix and make small balls (golfball size). Lay them on parchemin paper on cooking sheet and press gently with fingers.
4

Cook in the oven for 20 to 25 minutes, turning once.
5

Serve in pita pocket with hummus or taziki sauce and sides of choice (lettuce, bell pepper slices, cucumber slices, tomato slices, olives, etc).
6

Enjoy!