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Here’s a recipe for mouthwatering bite-sized snacks that can be whipped up in no time: simply combine canned chickpeas, an array of spices, crunchy veggies, a sliced jalapeño pepper, and gluten-free flour to create these delectable morsels. Here’s an irresistible appetizer for your next gathering:
Deliciously Crisp Mexican-Style Vegan Falafel Bites [Vegan, Gluten-Free]
Ingredients for Delicious Vegan Mexican Falafel Bites [Vegan, Gluten-Free]
1 1/2 cups cooked chickpeas
1/4 cup finely chopped red onion
1/4 cup minced fresh cilantro
1 minced jalapeño pepper
2 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
- 1.5 cups of chickpeas (canned, rinsed and drained)
- 1 shallot or 1/4 cup onion
- Two cups of a harmonious blend of whole cauliflower and broccoli, with the option to opt for either individual ingredient.
- One jalapeño pepper (remove seeds and membranes for a milder flavor).
- 1 garlic clove, minced
- 1/4 cup packed cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Two tablespoons of coconut flour or your preferred gluten-free flour.
- Season with sea salt and freshly ground black pepper to taste.
- Approximately 2-4 tablespoons of avocado oil, an ideal choice for frying due to its neutral flavor and high smoke point.
- A selection of savory accompaniments, including additional salsa, dips, and hummus, are available for serving, should you desire.
Easy Mexican Vegan Falafel Bites: A Flavorful Fusion [Vegan, Gluten-Free Recipe]
- Drain the chickpeas and give them a thorough rinse under cool running water to remove any excess salt or impurities. Set aside.
- Grind the broccoli or cauliflower into finely textured strands, yielding approximately 1 cup of riced product when processed in a food processor.
- Process all ingredients in a food processor, pulsing approximately five times to combine without over-processing. Can you envision a rich, velvety texture that’s almost tactile?
- Combine the mixture into a bowl and shape it into bite-sized portions, approximately the size of golf balls.
- Arrange the vegan falafel balls/bites on a cookie sheet and refrigerate them for at least one hour or, alternatively, place them in the freezer for approximately ten minutes to allow the mixture to firm up.
- Once set, remove from fridge.
- Heat a large skillet or frying pan over medium-high heat, adding a couple of tablespoons of oil to the pan once it’s warm and ready for cooking.
- Heat the pan to a medium-high temperature and cook half of the vegan falafel bites, flipping them occasionally, for 4-6 minutes or until they reach a golden brown color.
- After re-examining the original text, I’ve revised it to improve its clarity and readability in a different style:
Repeat the process, adding additional oil as needed, before proceeding with the second batch.
- Carefully transfer the excess oil onto a paper towel, taking care to blot off any unnecessary residue.
- Add additional seasoning to taste, including salt and pepper if preferred.
- Prepare immediately or store for future consumption.
Notes
Nutritional Information
Per serving: 72 calories, carbohydrates: 12 grams, fat: 1.2 grams, protein: 4 grams, sodium: 140 milligrams, sugar: 2.1 grams.
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