The Organic 7-Day Total Body Reset PDF / eBook Free Download Organic Total Body Reboot Thomas DeLauer | Page 67

ALKALIZING RECIPIES
ENTRÉES
FALAFEL FRITTERS
¼ cup fresh Cilantro, coarsely chopped
¼ cup fresh Parsley, coarsely chopped
8 oz. (1 cup) Beans, soaked overnight (drain well and cook in boiling water for about 10 min-
utes or you could use
black-eyed beans, cranberry beans, or lima beans.)
1 ½ cups canned Chickpeas, rinsed and drained (15 oz. can)
1 clove Garlic, minced
1 tsp. Salt
1 tsp. Cumin
1 Red Hot Chili Pepper, seeds and ribs removed, minced
¼ cup Red Onion, chopped
1 tsp. Turmeric
1 Tbs. fresh Lime Juice
3 Tbs. Flour (spelt, millet, whole wheat)
2 heads Butter Lettuce or Savoy Cabbage, leaves separated, tear big ones in half
6 cherry Tomatoes, quartered; or 1 small tomato finely chopped
Tahini Tofu Sauce (see recipe below)
1 Tbs. toasted or raw Sesame Seeds
In the food processor bowl, process the cilantro and parsley until fine. Add the next nine ingredients.
Pulse until the mixture forms a very thick, fairly smooth paste (you will need to scrape the sides down
and process a few times.) Add the flour and pulse to combine. Place this mixture in a bowl and set
aside. This mixture can be made a day ahead and refrigerated in an airtight container.
Drop falafel mixture 1 Tbs. at a time on a non-stick cookie sheet. Bake at 350 degrees for 10-12
minutes. This can be brushed with olive oil and baked until golden brown if preferred.
Each fritter should be served warm on a piece of lettuce or cabbage cup. Use the remaining onions,
tomatoes, Tahini Tofu Sauce, and a sprinkling of sesame seeds to garnish. Wrap the cabbage around
the fritter and eat like a finger food hors d'oeuvre.
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