Vegan Falafel Kebabs

Instructions

1. Make falafel balls: Preheat oven to 180°C.
2. Pulse chickpeas in a blender to break them up (don’t turn into a paste) then set them aside.
3. Blend parsley, fresh coriander, onion, garlic, olive oil and lemon juice.
4. In a large bowl combine pulsed chickpeas, blended herbs, cooked quinoa, spices and tapioca flour using your hands – get messy! Add more tapioca flour if the mix isn’t holding together.
5. Roll falafel into small circles. Place on a lined baking tray and gently flatten tops with a fork to create a patty shape.
6. Bake in the oven for about 15 minutes until lightly golden brown.
7. Make coleslaw and dressing: In a bowl mix together purple and green cabbage, carrot and parsley.
8. Toast kernels in a fry pan on medium heat stirring frequently or in the oven for a few minutes. Add toasted kernels into bowl.
9. Mix all dressing ingredients together in a separate bowl or jar then pour over coleslaw salad.
10. Assemble the kebab: Generously spread hommus onto wrap (or large lettuce or cabbage leaf for a gluten free option).
11. Place falafel patties and coleslaw into each wrap or leaf and fold together. For a toasted option place kebab into a sandwich press for a few minutes.

• Course : Appetizer, Snack
• Recipe Type : Lunch