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Buckwheat Falafel

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Ingredients
Makes 8 paddies
Preparation time: 45 minutes
  • 2 cups (16 ounces) cooked or canned chickpeas 
  • 1 cup cooked buckwheat
  • ½ cup tahini (roasted or raw)
  • juice from one small lemon
  • 1 cup parsley leaves
  • 3 cloves garlic minced
  • 1 Tablespoon coriander
  • 1 Tablespoon cumin
  • 1 teaspoon salt
  • pinch of chili powder
  • garbanzo bean flour for shaping paddies

To cook chickpeas
Soak chickpeas for 4 to 8 hours in water. They will expand slightly. Then place them in a soup pot and cover the chickpeas with 2 inches of water. Bring to a boil and then turn heat to low, cover and cook for 30-45 minutes or until the chickpeas are tender

To cook buckwheat
Bring 1.5 cups of water to a boil. Place buckwheat in the water and bring to a boil. Remove from heat and allow buckwheat to absorb all the water.

After the chickpeas and buckwheat cool. Place everything but the buckwheat in a food processor. Blend and then combine with buckwheat in a bowl. Shape paddies and coat in garbanzo bean flour.

To bake preheat the oven to 375, when hot place paddies on a sheet pan and cook for 30 minutes.

To fry use ghee, avocado oil or sunflower oil and plae in a nonstick pan. On medium high heat let each side brown about 5-10 minutes, flip the paddies and cook until the other side is brown.

Great served like a traditional falafel: with flat-bread, cucumber yogurt sauce, olive tapenade, with a sesame sauce or as part of a salad.


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Stuffed Red Peppers with quinoa arame
Breakfast Casserole
Turkey, Cranberry, Yams
Pumpkin Pinto bean enchiladas
Quinoa pasta primavera
Beet Salad
Cream of Spinach soup
Mung bean burgers
Polenta with mushroom gravy
Red Lentil and Yam soup
Potato leek soup
Tempeh Cacchitore
Mushroom Barley Soup
Cilantro Bean salad
Corn Chowder
Ginger Sesame Stir Fry
Curried Quinoa
Asparagus and fennel soup
Coconut curry
Cauliflower Curry
Fennel Soup
Carrot Ginger Soup
Miso Soup
Black Bean soup
Butternut squash soup
Millet Burgers
Buckwheat and Veggies
Wild rice and butternut squash salad
Orange, Fennel, Olive salad
Fig, goat cheese, and couscous salad
Cream of pear zucchini soup with sage
Roasted yams with lentil gravy
Biryani
Spaghetti
squash with pesto
Rosemary fingerlings
Buckwheat falafel
Quinoa Tabouli
Forbidden rice and asparagus
Delicata squash stuffed with nuts, spinach, and white beans

© 2010-22 | Rhythm of Healing
 Ashland, OR
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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