I could give this recipe partial credit from the kind life, the radish idea and all. But it was based off a recipe I found on vegweb.com. So I will just avoid tagging that.
I also made another recipe (yes, I know) from Vegan with a vengeance. Falafel. It was heaven. I was feeling a bit aprehensive about the deep frying, but figured if I'm super healthy for like 90% of the time, a bit of oil wouldn't KILL me. So there I dove into making falafel.2 cups cooked chickpeas
1/4 cup whole wheat breadcrumbs
2 tablespoons flour (I used whole wheat pastry, but all purpose is fine.)
1 medium sized onion, chopped
2 cloves garlic, chopped
1 teaspoon each cumin, coriander
1/4 teaspoon cayenne pepper
1/4 cup chopped flat leaf parsely
1/2 teaspoon salt
pinch of black pepper
Vegetable/canola oil for frying
4 large pita breads sliced in half to make pockets
any fix ins, lettuce, red onion, tomato. (for the pita pockets.) I did tabbouleh and it rocked.
tahini dressing (see following recipe)
In a food processor, combind the chickpeas and bread crumbs, pulse for 30 seconds until the chickpeas are chopped. Add the other ingredients (till the black pepper) and process, scraping down the sides until the mixture is relatively smooth but still coarse. It should look fairly green from the parsley. Transfer to a bowl, cover and refrigerate for at least 1/2 an hour.
Shape the batter into 1 1/2 inch balls and then flatten into 2 inch diameter patties. In a large heavy bottomed pan, (cast iron is ideal) heat about 1/2 inch oil and test it by throwing in a little bit of batter. If the oil bubbles up immediatley, it is ready to cook. Cook the patties in 2 batches to avoid crowding, giving each side 2-3 minutes. Remove with a slotted spoon and drain on a paper towel or flattened paper bag.Heres the recipe for the Tahini dressing. Delicious on the pitas stuffed with tabbouleh and falafel, but also good drizzled on the falafel with a crunchy pickle. Thanks, dad.