Several leaves napa cabbage, washed, towel dry
Red onion sliced or diced
Set aside for assembly
2.5 cups chickpeas
2 tbsp chickpea flower
1 c parsley finely chopped
1 c cilantro finely chopped
1 lemon zested
1 medium yellow onion finely chopped
3 cloves garlic diced
Water saute :
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1/4 tsp cayenne pepper
1 tsp Garam masala
1 tbsp tumeric
Combine all ingredients in a bowl.
Mash with fingers until it feels like ground beef (or combine with a food processor).
Roll mixture into balls and put in non stick mini muffin tin or on a nonstick cookie sheet. Or use silpat cooking ware or even parchment paper.
Bake at 350 F, 40 minutes, (turning every 10 minutes if on sheet)
Fill napa cabbage leaves with baked falafel, red onion, sprouts, tomato, avocado dressing and low salt Siracha.
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