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  • These chickpea patties want to be falafels, but after trying my hand at making authentic

  • falafels, I thought it was way too much work and they were dry. So, what we have here is

  • my creation, my chickpea patties. And they're not dry, they hold together well when you

  • cook them - when you flip them they won't fall apart, and they fry up nice and crispy

  • on the outside. The night before you make these, put 1 cup

  • of dry chickpeas in a bowl large enough to hold them. Pour water to the top of the bowl.

  • And the next day, they're gonna look like this.

  • Tear 2 slices of bread into pieces and pour ¼ cup of non-dairy milk over them. Use your

  • fingers to make sure that all of the bread is soaked. Set that aside.

  • Mix 2 tablespoons of cornstarch with 2 tablespoons of water until the cornstarch it's dissolved.

  • Drain and rinse the chickpeas, pour them into the food processor, add the cornstarch mixture.

  • And you're gonna also add 2 tablespoons of vegan mayo, 1 and a half teaspoons each of

  • salt, cumin and coriander. And then you're also gonna need 1 teaspoon of garlic powder,

  • ½ teaspoon of black pepper and ¼ teaspoon cayenne pepper.

  • Pulse it until the chickpeas are finely chopped but not mushy like hummus. So, take a look,

  • it should look something like this. Squeeze the milk from the bread if you can.

  • Um, this particular bread that I used absorbed all of the milk. Drop it into the food processor

  • and pulse it a few more times to make sure that the bread is incorporated.

  • Scoop out ¼ cup of the mixture to form a patty. You should get about 8 patties from

  • this. If you use that size. Obviously, you can make them larger or smaller if you like.

  • Heat a pan over medium heat and add enough oil to coat the bottom. Fry your patties for

  • 5 minutes on each side. They should be nice and golden.

  • Now let's make the Tzatziki Sauce. That's a tricky word to pronounce. I looked it up,

  • but I think I still got it wrong. This is Vegan Dad's recipe.

  • You need a 12 ounce package of firm silken tofu. Put it in a blender or food processor.

  • Pour in 3 tablespoons of fresh lemon juice, 1 tablespoon of canola oil, 1 tablespoon dried

  • dill, ¼ teaspoon of garlic powder, 1 teaspoon of salt andteaspoon of black pepper.

  • Blend it well and then put it in a bowl and set it aside.

  • Next, you need to finely dice a cucumber. And you're gonna only need about 1 cup of

  • this. Put it in a towel - don't use a paper towel like I did or it will tear and you will

  • have diced cucumber flying everywhere. Squeeze out the liquid and add the cucumbers to the

  • bowl of the sauce. Stir it all together. Put it on your wannabe falafels and enjoy.

  • You could also eat this like they traditionally do in a pita or in any type of sandwich. So,

  • off you try this recipe, let me know what you think in the comments.

  • Thanks for watching Vegan Cooking with Love! If you liked this video, please give it a

  • thumbs up and share it with a friend. And don't forget to subscribe so you get my

  • new videos and check out some of my other ones while you're here.

  • See you next time!

These chickpea patties want to be falafels, but after trying my hand at making authentic

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B2 teaspoon vegan bread cornstarch food processor pour

Wannabe Falafels with Vegan Tzatziki

  • 27 3
    nckuba posted on 2014/04/05
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