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T’s Take on Falafel

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Yields 34 falafel balls (golf/ping pong ball size)

Vegan, gluten-free, delicious

4 – 4 1/2 cup dry chickpeas (garbanzos)
4 heaping tbsp garlic, chopped
2 cups parsley, chopped
1 cup Vine St. Vinegar Apple Cider Vinegar Infusion (your choice!), or 1/2 cup vinegar + 1/2 cup water
¼ cup scallions, chopped
3 tbsp olive oil
2 tsp sesame oil
Salt, Chili pepper to taste

Soak chickpeas in water 12-24 hrs
Blend raw chickpeas in food processor
Do not add water
Blend to play dough consistency, not hummus
Chop garlic, parsley, scallions
If chopping in a food processor add 1/2 of the vinegar)
Mix the chopped garlic, parsley, scallion, olive oil and sesame oil into the blended chickpeas
Start to mix the rest of the vinegar until mixture is a moist, sticky paste
Add salt and chili pepper to taste
NOTE: At this time I tend to taste most of my bean recipes before cooking. The flavor needs to be over the top raw because beans tend to be bland after cooking.
Cover, place in refrigerator for at least 30 minutes, this mixture can be left in the refrigerator overnight
After it sets, mix well
Taste the raw batter to see if you might want to add more ingredients
Preheat oven 400 degrees
Line baking sheet with parchment paper
Roll mixture into 1-2” balls, or make patties
Bake for 30 minutes, flipping halfway through

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