Chickpea Tempeh Falafels

A perfect starter, finger food, or side for the holiday dinner table!

Prep time: 15 mins
Cook time: 40 mins
Serving size: 10-15 falafels

Ingredients

• SpiceBox Organics Chickpea Tempeh 200g
• 2 cups vegetable stock (prepare your own using any left over vegetables with onion, ginger, garlic and salt)
• ¼ cup chopped red pepper
• 2-3 cloves grated garlic cloves
• 3 tablespoons fresh parsley
• 1 teaspoon grated ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon cumin ground
• 1 teaspoon coriander powder
• ¼ teaspoon cinnamon ground
• ¼ teaspoon black pepper ground
• 1 teaspoon Himalayan pink salt
• 2 tablespoons ground flaxseed
• 2 tablespoons breadcrumbs
• 4 tablespoons filtered water

Instructions

1. Prepare a baking tray with parchment paper and pre heat oven to 200 degrees
2. In a small bowl, add the ground flaxseed with the 4 tablespoons of water and let sit for 10 minutes until it thickens
3. In a small pan, add the tempeh in chunks with the vegetable stock and bring to a boil, reduce heat to medium and simmer for 10-15 mins
4. Drain any remaining stock liquid and transfer the chickpea tempeh to a food processor and let sit for 5 mins
5. In a small bowl mix the chilli flakes, cumin, coriander, cinnamon, black pepper, and salt
6. Add the grated garlic, ginger, red pepper, and fresh parsley (can use dry parsley if unavailable) to the tempeh in the food processor, add the spice mix, then the prepared flax meal, and breadcrumbs
7. Pulse until everything is ground and mixed well; ensure that there are no chunks
8. Take a tablespoon of the mix, make round balls, then flatten and line the baking tray; ensure that they do not stick to each other
9. Drizzle with olive oil, and bake for 12 minutes on each side
10. Remove from oven, and serve with a mint sauce, or tahini dip.
    
    Enjoy!