Food Storage & Other Adventures in Motherhood

Food Storage Friday: Buffalo Falafel

by heather

I found this recipe at Thug Kitchen. His language would be considered offensive by many, but if the f-word doesn’t

Before folding into a handy sandwich, this time with avocado & cilantro hummus

bother you, go read his commentary because it’s funny. I loved this recipe so much that I made it 3 times in the past couple weeks. It is DELICIOUS! And spicy. My very carnivorous brother-in-law even thought it was delicious. I’m not a huge fan of falafel, I feel like generally it is too doughy and greasy, but I like this. I liked it even more when I decided to make the balls smaller so that there was a larger ratio of crispy coating to doughy inside.

Buffalo Falafel
Food Storage Ingredients:
1  (15 oz) can chickpeas, drained
2 Tablespoons whole wheat flour
3 Tablespoons bread crumbs
1 teaspoon plus 2 Tablespoons olive oil
1 cup cayenne-based hot sauce* (yes, one whole cup)
1 Tablespoon vinegar
1/2 teaspoon Kirkland No-Salt Seasoning

Fresh Ingredients:
1/3 pound cauliflower
1/4 cup finely diced onion
1-2 cloves of garlic, minced
1/4 cup water
avocados or avocado hummus (optional)
tzatziki** (optional)

1.Preheat oven to 400 and pulse cauliflower in a blender or food processor until it looks similar to rice. 2. Mash the chickpeas into a paste. 3. Mix chickpeas, garlic, onion, cauliflower, breadcrumbs, 1 teaspoon olive oil, and Kirkland seasoning. 4. Form into balls. (Thug suggested larger than a ping-pong, this makes 12-15 balls. I much preferred them smaller (and crispier) and made 32.) 5. Bake for 25 minutes, flipping half way through. 6. Make the hot sauce: In a small sauce pan heat 2 Tablespoons oil, add flour and stir constantly until toasted. Add half the hot sauce and stir until mixed. Mix in the remaining hot sauce with the vinegar and water. 7. Pour 3/4 of the hot sauce over the balls and bake for 5 more minutes. 8. Serve with pitas, avocado, tzatziki, lettuce and remaining hot sauce.

With avocados and sauce to make you breathe fire

*One cup of hot sauce- One cup of Tabasco is 4 of those little 2 ounce bottles. Yes, you really need that much. We made this with Chalula sauce first and then Tabasco. Chalula was definitely more enjoyable, it’s still spicy enough to make your nose run, but it doesn’t make you do the ‘oh my, my face is on fire‘ dance and feel like there is no way that you can have a second serving.

**Serving it with tzatziki doesn’t make it vegan anymore, but it does make it delicious and it helps make the heat more tolerable.

2 Responses to “Food Storage Friday: Buffalo Falafel”

  1. […] In other random stuff, Kiley hates the idea of being “Christ-like” or “sweet, and Knotty hates mild expletives (my kids’ new thing is to say a loud, high-pitched “beep” to replace naughty words). Those of us on the far side of the planet have some fun holidays coming up! (And click here for a very unusual discussion of Scottish independence.) Heather has a recipe for mouth-on-fire “Buffalo Falafel”. […]

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