Cauliflower and Chickpea Falafel Stacks

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These wonderful stacks taste great with a cucumber dressing, a hummus dressing, or even just lightly topped with olive oil and vinegar.  I’ve even eaten them with ketchup, and they taste fine with the ketchup as well!

The dried chickpeas need to be soaked at least overnight, and once the dough is made you’ll want to have it rest for a couple of hours.  This way the falafel patties will stay together once you start cooking them.

It’s not a traditional falafel recipe, but it’s a nice way to get even more vegetables into your diet.

Makes 6 hamburger sized patties

Cauliflower and Chickpea Falafel Stacks

About 1/2 a small head of cauliflower, which will give you about 2 cups ground cauliflower

1 cup fresh chickpeas that have been soaked overnight

About 1 cup green onion, white and green parts

3 cloves roasted garlic

Small bunch fresh parsley

1 t coriander

1 t cumin

1 T baking powder

1 t salt

About 1/2 cup chickpea flour (you may need more, depending on how much moisture the cauliflower has.

1 C Sunflower oil (or other oil of your choosing)

Roasted red pepper slices

Roasted sweet potato slices

Drain the chickpeas and let them sit in the colander while you begin preparing the dough.

Add cauliflower to a food processor, and pulse until the cauliflower is fine.

Add the vegetables, spices,  baking powder and salt.  Pulse until fully combined.

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Add the chickpeas and chickpea flour, pulsing until everything is incorporated, and the chickpeas have a crumb texture.  You don’t want to overmix it, or it will start turning into a hummus.

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Put the dough into a bowl, cover and refrigerate for about 2 hours.  Form into 1/2 inch thick patties. If the patties aren’t holding together well, add some more chickpea flour to the mixture.

Add the sunflower oil to a frying pan and heat to med/lo.  The oil should come up to almost 1/2 the side of the patty.  You’ll want to make sure that the oil is deeper, rather than shallow because it will help the patties to stay together.  Fry about 4 minutes on each side, drain on paper towels, and then top with the potato, pepper, and salad mix.  You can also put it in a pita for a sandwich!

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