This week at Creek Creek Botanical Gardens we had an abundance of “bolted” broccoli heads (flowered). Once broccoli has bolted, the floret are fibrous, but the flowers are a lovely sight to see! These beautiful flowers are edible (great for sprinkling on salads!) I also had some Khorasan Wheat…and I thought: Why not do something different like a “MOCK” falafel. I decided to use Khorasan Wheat instead of chickpeas and broccoli instead of parsley so that I could create something healthy and easy with vegetables I had on hand. Even your kids will love this!
Ingredients for Mock Broccoli Falafel w/ Khorasan Wheat
- 2 cups Campbell Farm Enterprises, Inc. Khorasan Wheat (soaked overnight – at least 12 hours)
- 1 broccoli flower head and stem,
- 1 onion bunch
- 1 cilantro bunch
- 1 lemon (juiced)
- 1 large egg (binding agent to keep the broccoli & wheat together)
- 1 T garlic powder
- 1 T ground cumin or smoked paprika
- 1 tsp sea salt or more to taste
- 1/4 tsp cayenne pepper
- cooking spray or olive oil
- tzatziki or tahini sauce for serving
Directions for Mock Broccoli Falafel w/ Khorasan Wheat
Place dried Khorasan Wheat into a large bowl. Cover with water and let soak 12 hours or overnight. I actually let mine soak almost 24 hours. Drain the Khorasan Wheat.
2. Separate the broccoli head from the broccoli stem. Cut the “flowered head” into small pieces and remove the thick skin from the stem to save the white crunchy center. Cut the white center into small pieces.
3. In a food processor, pulse the Khorasan Wheat until finely chopped and set aside in a large mixing bowl. It should have a coarse, doughy texture.
4. Place the cut broccoli (head and stem), onion, lemon juice and cilantro and all seasonings into food processor. Make sure your herbs are NOT wet from rinsing. Pulse until well chopped and mixed together.
5. Mix together all the ingredients (including the egg) thoroughly with the Khorasan wheat.
6. Preheat the oven to 350 degrees F.
7. Shape the falafel dough into 2-to-3-inch disks.
8. Coat a large pan over medium high heat with cooking spray or a T of olive oil. Carefully place the falafel onto the pan and cook until browned (about 2 to 3 minutes per side). Add more cooking spray or olive oil as needed so the falafel does not stick. Transfer to a baking sheet and bake falafel for 15-20 minutes.
9. Sprinkle with a pinch of salt and use your falafel in pitas with your favorite sauce or on salads OR just dip it in a tzatziki sauce or ranch dressing as a healthy snack. Even the kids will love these (They taste a lot like hush puppies!)