Oozing Bloody Falafel Fingers by Rhyan Geiger, RDN and Stephanie Olzinski, RDN
Wash and soak chickpeas and split peas overnight. They should have a give when you press them. If the chickpeas or split peas are too hard even after the soak, blanch them in rapidly boiling water for 5 minutes and drain well.
Add chickpeas to food processor or blender. Add the rest of the ingredients except chickpea flour. Pulse to form a coarse mixture. Blend half the amount at a time. Transfer to bowl and add chickpea flour if the mixture is too mushy and doesn't easily stick together. Form patties or long fingers.
Stick almond halves to the tips of fingers using chickpea flour and water as a paste (add a few drops of water to a teaspoon of chickpea flour).
Bake in preheated 375 degrees for 25 Minutes or until golden brown on the outside. (Turn the tray after 15 minutes to bake evenly). Serve hot. If serving patties, serve with tahini sauce, hummus, lettuce, pickles, onions and tomatoes, as is or in a pita.
Dip the fingers in ketchup or Sriracha and serve as is or in a Sandwich with Tahini, Onions, greens and drizzle more Sriracha.
Serving Size 1 piece
Servings 10
Ingredients
Directions
Wash and soak chickpeas and split peas overnight. They should have a give when you press them. If the chickpeas or split peas are too hard even after the soak, blanch them in rapidly boiling water for 5 minutes and drain well.
Add chickpeas to food processor or blender. Add the rest of the ingredients except chickpea flour. Pulse to form a coarse mixture. Blend half the amount at a time. Transfer to bowl and add chickpea flour if the mixture is too mushy and doesn't easily stick together. Form patties or long fingers.
Stick almond halves to the tips of fingers using chickpea flour and water as a paste (add a few drops of water to a teaspoon of chickpea flour).
Bake in preheated 375 degrees for 25 Minutes or until golden brown on the outside. (Turn the tray after 15 minutes to bake evenly). Serve hot. If serving patties, serve with tahini sauce, hummus, lettuce, pickles, onions and tomatoes, as is or in a pita.
Dip the fingers in ketchup or Sriracha and serve as is or in a Sandwich with Tahini, Onions, greens and drizzle more Sriracha.
