Vegan Recipe Collection Over 800 Vegan Recipes

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To serve, remove the skewers and place the asparagus on a large serving plate. Drizzle with the
vinaigrette, then scatter the gremolata over the top.
Black Bean Falafel with Red Onion Salad and Tahini Dressing
4 slices white bread, crusts removed
450g (1 lb) chickpeas soaked in cold water for 24 hours
25g (1oz) plain flour or chickpea flour
225g (8oz) onion, roughly chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander
2 large garlic cloves crushed
1 tsp cayenne
1 tsp ground cumin
200g (7oz) dried black beans, soaked overnight, rinsed, brought to a boil and simmered for 1 hour (or
just use canned black beans)
vegetable oil for frying
Red Onion Salad with Tahini Dressing (see below)
Place the bread in a bowl. Pour 150ml (1/4 pint) of cold water over the bread. Leave to soak for 10
minutes.
Drain the chickpeas and mince to a fine pulp in a blender or food processor. Transfer to a bowl with the
flour.
Mince the onion, parsley, and coriander in a blender or food processor, then add the garlic, cayenne
pepper and cumin. Blend again, them mix with the chickpeas and flour.
Squeeze the excess water from the bread with your hands and add to the mixture. Work all the
ingredients together until well blended, then stir in the cooked black beans and mix until thoroughly
incorporated.
Shape into small cakes approximately 2 inches in diameter and 3/4 inch thick. Leave to rest in the
refrigerator until the mixture has firmed up.
Heat the oil in a large frying pan and shallow fry the falafel for 3-4 minutes on each side over a medium
heat until golden. Drain the excess oil on kitchen paper. Serve on a bed of the red onion salad with tahini
dressing.
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