Finally, here’s my chickpea patty that I am lovingly calling my wannabe falafel. It cooks up crispy on the outside and is moist on the inside. Unlike the star he admires, this falafel is super quick to throw together.
Wannabe Falafels with Vegan Tzatziki
Yield: 8 patties; 2 per serving (4 servings)
2 slices bread, torn into pieces
¼ cup milk
2 tablespoons cornstarch
2 tablespoons cold water
1 cup dry chickpeas/garbanzo beans, soaked overnight in enough water to cover them once they double in size
2 tablespoon vegan mayonnaise
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Oil, enough to pan fry the falafels
Place bread in small bowl and pour milk over it. Use your fingers to make sure that all of the bread is soaked with milk. Set aside.
Mix cornstarch with cold water and set aside.
Drain and rinse the chickpeas and pour them in the food processor.
Pour in the cornstarch mixture, vegan mayonnaise, salt, cumin, coriander, garlic powder, black pepper and cayenne pepper.
Pulse until the chickpeas are finely chopped but not mushy.
Squeeze the bread and drop it in the food processor.
Pulse the chickpeas a few more times to make sure the bread is evenly incorporated.
Scoop out ¼ cup of the mixture and flatten to form each patty.
Heat a pan on medium heat and add enough canola oil to coat the bottom.
Cook patties for 5 minutes on each side until brown.
1, 24 oz jar marinara sauce
1/2 cup water
2 tablespoons soy sauce or Tamari
½ tablespoon fennel seeds
½ teaspoon ground sage
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon salt
½ cup textured vegetable protein
2 tablespoon balsamic vinegar
1, 14 ounce package extra-firm tofu (drained and not pressed)
¼ cup nutritional yeast flakes
2 tablespoons extra virgin olive oil
1 tablespoon garlic powder
2 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
Bring a large pot of salted water to a boil for the pasta.
Once water is boiling, cook pasta for 15 minutes.
Drain and rinse the pasta.
Transfer the pasta to a plate, separating the shells to make sure they don’t stick.
Prepare Baking Dish
Pour ¾ cup marinara sauce in the bottom of an 8×8 baking dish. Set aside the remaining sauce.
Preheat oven to 350.
Prepare Italian Sausage Sauce
Pour water and soy sauce in a saucepan.
Mix in fennel, sage, onion powder, basil, oregano, thyme, cayenne pepper, garlic powder and salt.
Bring it to a boil and remove from the heat.
Stir in the TVP making sure it all gets evenly coated, and let sit uncovered for 10 minutes.
Pour in the remaining marinara sauce and the balsamic vinegar.
Stir and cook over medium heat for 10 minutes, stirring occasionally. Set aside.
Break the tofu into large chunks and drop in the bowl of a blender or food processor.
Pour in the remaining ingredients for the ricotta and blend until smooth.
Scoop a spoonful of ricotta into each shell and place it in the prepared 8×8 baking dish.
Pour meat sauce over shells.
Bake for 25 minutes covered.
Uncover and bake for an additional 15 minutes until it’s bubbling.