falafel witch fingers

Oozing Bloody Falafel Fingers by Rhyan Geiger, RDN and Stephanie Olzinski, RDN

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CategoryTags, , DifficultyIntermediate

Yields10 Servings
Prep Time2 hrsCook Time30 minsTotal Time2 hrs 30 mins

 ½ cup dry chickpeas
 ½ cup dry split yellow peas
  cup chopped red onion
 4 cloves garlicchopped
 ¼ cup cilantro
 ¼ cup parsley
 1 tsp Celtic sea salt
 ½ tsp cumin powder
 ½ tsp whole coriander seeds
 ½ tsp cayenne pepper
 2 tsp olive oilgrapeseed or avocado oil can also be used
 2 tbsp chickpea flour

1

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.

2

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.

3

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).

4

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.

5

Dip the fingers in ketchup or Sriracha and serve as is or in a Sandwich with Tahini, Onions, greens and drizzle more Sriracha.

Nutrition Facts

Serving Size 1 piece

Servings 10

Ingredients

 ½ cup dry chickpeas
 ½ cup dry split yellow peas
  cup chopped red onion
 4 cloves garlicchopped
 ¼ cup cilantro
 ¼ cup parsley
 1 tsp Celtic sea salt
 ½ tsp cumin powder
 ½ tsp whole coriander seeds
 ½ tsp cayenne pepper
 2 tsp olive oilgrapeseed or avocado oil can also be used
 2 tbsp chickpea flour

Directions

1

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.

2

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.

3

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).

4

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.

5

Dip the fingers in ketchup or Sriracha and serve as is or in a Sandwich with Tahini, Onions, greens and drizzle more Sriracha.

Oozing Bloody Falafel Fingers by Rhyan Geiger, RDN and Stephanie Olzinski, RDN