Several leaves Napa cabbage, washed, towel dry
Red onion sliced or diced
Set aside for assembly
2.5 cups chickpeas
2 tbsp chickpea flour
1 c parsley finely chopped
1 c cilantro finely chopped
1 lemon zested
1 medium yellow onion finely chopped
3 cloves garlic diced
Water sauté :
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1/4 tsp cayenne pepper
1 tsp Garam masala
1 tbsp turmeric
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 silicone mini muffin tray or on a cookie sheet lined with a silpat mat 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 Sriracha.
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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell
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