Seitan Falafels Recipe #371846
I'm always playing with my food and came up with this recipe for Seitan. I wanted to try using something other then chick peas for the base.
by Chef Joey Z.
40 min | 20 min prep
SERVES 4 -8
- 16 ounces seitan (I used the Westsoy brand in the red box)
- 1 cup pumpkin seeds (raw)
- 1 cup dry breadcrumbs
- 2 tablespoons dried parsley
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons coriander
- 3/4 teaspoon cayenne
- 2 tablespoons olive oil
- 3 garlic cloves (pressed in a garlic press)
- 1 tablespoon tamari soy sauce
- 1 teaspoon flax seed (ground)
- 1/4 cup water
- 1/4 cup lime juice (lemon is also good)
- 1 teaspoon coarse salt
- 4-8 pita breads
- Drain the Seitan. Process in the food processor until it crumbles.
- Add the pumpkin seeds to the Seitan and process again until they are well combined.
- Remove from the processor and put into a large bowl.
- Add the bread crumbs, parsley, cumin, coriander, cayenne, ground flax seed, garlic, salt, tamari and the olive oil, tamari, water, lime juice and salt.
- Mix the above ingredients until well combined. I used my little hand mixer which made the mixing go faster. I did this for a few minutes to activate the ground flax and water to create a binder.
- Put into the fridge to let the flavors set up. An hour should be enough.
- Once that is done, preheat your oven to 425'F.
- Put a piece of parchment on your baking sheet and spray it lightly with oil.
- Using wet hands shape into balls. Then flatten the patties a little.
- Place on the baking sheet with a little space between each pattie Spray top of each pattie with oil.
- Bake for about 20 minutes on one side, then 10 on the other.
- Warm the pita breads then cut in half.
- Put 2-4 patties into a pita bread with some greens and sliced tomato.
- If desired top with a little sour cream or yogurt.
- Bon Appetit!
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5 stars