When you’re on a plant-based diet you always need to search for ways to incorporate protein into your meals. Legumes are a fantastic source of plant-based protein and they are very versatile. A few years ago I was trying to create vegan potato latkes and came up with this creative number – the falafelatke.
The falafalatka is not exactly a veggie burger (though it looks like it), it requires a bit of work but it’s really worth your time and efforts!
To learn more, visit www.veggibitch.com
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Episode Credits:
Intro/outro music by: https://www.instagram.com/konradsoundfreqs
Music by PIR (Royalty-Free and Licensed)
Music by Kevin Macleod (licensed)
Music + SFX by GarageBand
Falafelatke
Part falafel part potato latke.
Equipment
- Stove
Ingredients
- 1 Cup Dried Chickpea Soak in water for 5-8 hours
- 1 Cup Dried Green Lentils Soak in water for 5-8 hours
- 1 Potato Grated
- 1 Zucchinni Grated
- 1 Onion Chopped
- 1 Cup Spinach Chopped
- 2 tbsp Flax seed (whole or ground)
- 1 Cup Water
- 1 tsp Ground cumin
- 1 tbsp Salt
- 1 tsp Sumac
- 1 tsp Mild Curry
- 1/2 tsp Cardamom
Instructions
- Soak the chickpeas and lentils for 4-8 hours or overnight. Cook them (separately) till soften (about 15 minutes for the lentils and 20-25 minutes for the chickpeas).
- Blend (in the same blender) till you get a hummus-like consistency.
- Grate the potato and zucchini, chop the onion and spinach.
- Blend the flaxseeds with water till you have a somewhat gooey consistency.
- Mix everything in a mixing bowl.
- On a clean plate, place a ½ cup of white flour (or any gluten-free option) and some sesame seeds. Create medium size patties (about 4 inches in diameter), coat the patties in the flour and fry for about 20-30 minutes each on medium-low heat (make sure that the potatoes/onion/zucchini are well cooked.)
- Serving options1. Drizzle some tahini and hot sauce.2. Put some smashed avocado and the green sauce we created in episode 2.
