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Falafel “Polenta”

Preheat oven to 350F and oil a 9X12 baking dish

1 c. H2O
1 c. bulgur
1/2 tsp salt

Bring H2O to a boil in a medium saucepan and add salt.  Add the bulgur, stir, take off heat, and let sit until needed.

1 medium onion chopped
1 bunch parsley
1/2 tsp. cinnamon
1 tsp. cumin
1/4 tsp. cayenne
8 oz. (1 pkg) tempeh
1 can (15 oz) chickpeas (drained and rinsed)

Put all of these ingredients into your food processor and blitz till combined.  Add salt and pepper to taste.  Spread mixture into prepared pan and bake for 30 minutes.  Let cool for a few minutes and cut into generous squares.  Serve on top of steamed or raw greens, topped with caramelized onions and peppers (or any other veggie) with a dollop of tahini on top.  There is a tahini recipe along with my Spinach Pie recipe.

You could also shape this mixture into balls or patties and deep-fry or pan fry them.

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