Tuesday, March 03, 2015

Vegan Falafel Wraps with Marinated Tomatoes

**Update - I froze half of the uncooked falafel from the recipe below so when I took it out and thawed it for dinner, I decided to make the pan fried version above after posting the original baked version below.  Simply follow the same steps of the recipe, but instead of baking the falafel patties, heat some olive oil in a pan and fry them for a few minutes on each side or until browned and crispy. I think this method is even more delicious and saves time if only making a half batch. 
This recipe was inspired by my favorite coffee shop in the area - Kavarna.  I recently met with a friend (who just started a great blog!) there to talk food blogs and she ordered Kavarna's Falafel Bake.  She was kind enough to let me try it and I knew as soon as I had it I needed to recreate it at home.  It was delicious!  It was my first attempt at falafel and I know there are many ways to make it, mostly involving deep frying - but I decided to go a healthier route and simply bake the patties.  They still tasted great and it was nice to have a healthy, protein packed meal without meat.  Even my husband was okay without having meat for dinner and he really liked the marinated tomatoes. :) 

For Marinated Tomatoes:
(Prepare two hours ahead if possible for maximum flavor)
1 tablespoon chopped fresh parsley leaves
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoons seasoned salt
1/4 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 cup olive oil
1/8 cup red wine vinegar
1 green onion, chopped
2 Roma tomatoes, sliced
Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl. Whisk well. Place tomatoes in a Ziploc plastic bag or shallow dish, pour marinade over and seal. Marinate at room temperature for up to 2 hours, turning the bag or stirring occasionally.

For Vegan Falafel Patties:
(You could cut this recipe in half if only serving two people, or alternatively, freeze half of the unbaked falafel and save it for future use.  Then thaw and bake as instructed below when ready.) 

2 cans chickpeas/garbanzos
1/2 cup fresh parsley, chopped
1 carrot, grated
1 onion, diced
6 garlic cloves, mashed
4 Tbsps. all-purpose or whole wheat flour
¼ tsp cayenne pepper
¼ tsp paprika
Salt and pepper, to taste
1 Tbsp. Tahini paste 
Olive oil (for drizzling)

Add chickpeas in the food processor and blend well until they have a paste-like consistency.
Put them in a large bowl and blend in all the other ingredients, except oil.

Make the patties – 1 Tbsps. per patty.  Place on baking tray with parchment paper.  Drizzle each patty with oil.  Bake 15 minutes on each side or until golden brown. 

Serve on their own or in a wrap with spinach, marinated tomatoes, red onion, and hummus.  

Recipe adapted from Gourmandelle

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