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Falafel Fritters

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

from www.acid-alkalinediet.com

List of Ingredients

1/4 cup fresh Cilantro, coarsely chopped
1/4 cup fresh Parsley, coarsely chopped
8 oz. (1 cup) Beans, soaked overnight (drain well and cook in boiling water for about 10 minutes)
1 1/2 cups canned Chickpeas, rinsed and drained (15 oz. can)
1 clove Garlic, minced
1 tsp. Salt
1 tsp. Cumin
1 Red Hot Chili Pepper, seeds and ribs removed, minced
1/4 cup Red Onion, chopped
1 tsp. Turmeric
1 Tbs. fresh Lime Juice
3 Tbs. Flour (navy bean, millet, teff or other GF low GI flour)
2 heads Butter Lettuce or Savoy Cabbage, leaves separated, tear big ones in half
6 cherry Tomatoes, quartered; or 1 small tomato finely chopped
Creamy Tahini Sauce (see recipe filed under alkalinizing recipes and under sauces)
1 Tbs. toasted or raw Sesame Seeds




Recipe

In the food processor bowl, process the cilantro and parsley until fine.

Add the next nine ingredients.

Pulse until the mixture forms a very thick, fairly smooth paste (you will need to scrape the sides down and process a few times.)

Add the flour and pulse to combine.

Place this mixture in a bowl and set aside.

This mixture can be made a day ahead and refrigerated in an
airtight container.

Drop falafel mixture 1 Tbs. at a time on a non-stick cookie sheet.

Bake at 350 degrees for 10-12 minutes.

This can be brushed with olive oil and baked until golden brown if preferred.

Each fritter should be served warm on a piece of lettuce or cabbage cup.

Use the remaining onions, tomatoes, Tahini Tofu Sauce, and a sprinkling of sesame seeds to garnish.

Wrap the cabbage around the fritter and eat like a finger food hors d'oeuvre.