Bloody Falafel Fingers. Baked Chickpea Split Pea Falafels for Halloween. Vegan Glutenfree recipe
User Reviews
5
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Prep Time
2 hrs
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Cook Time
30 mins
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Total Time
2 hrs 30 mins
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Servings
10
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Calories
83 kcal
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Cuisine
American
Bloody Falafel Fingers. Baked Chickpea Split Pea Falafels for Halloween. Vegan Glutenfree recipe
Description
Bloody Falafel Fingers are a baked falafel variation using a blend of chickpeas and yellow split peas soaked until tender or lightly blanched. The mixture includes chopped onion, garlic, fresh cilantro and parsley, plus warming spices like cumin, coriander, and cayenne pepper to add heat and depth. Chickpea flour helps bind the mixture, which is formed into elongated fingers.
Almond halves affixed to the fingers serve both decorative and textural roles, enhancing the presentation. Baking at 375°F for about 25 minutes crisps the outside while keeping the interior soft yet firm enough to hold shape. These falafel fingers offer a striking visual and flavorful option for vegan, gluten-free appetizers.
They can be served as a snack or alongside dips, salads, or bread. Their unique form and heat level make them suitable for themed events like Halloween, adding a specialty touch without frying.
The note on using sprouted chickpeas or adjusting soaking time addresses texture and consistency. If legumes are too old and tough, a brief blanching before blending helps soften them. The use of almond slivers attached with chickpea flour paste requires a bit of preparation but adds to the distinctive look.
Ingredients
- 1/2 cup chickpeas dry
- 1/2 cup yellow split peas dry
- 1/3 cup onion red, chopped
- 4 cloves garlic
- 1/4 cup cilantro packed
- 1/4 cup parsley packed
- 1 teaspoon salt or to taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander seeds or coriander powder, whole
- 1/2 teaspoon cayenne pepper I also added 1/2 a Serrano chili pepper. Spice!, or black pepper, to taste
- 2 teaspoons neutral cooking oil optional, generic cooking oil
- 1-2 Tablespoons chickpea flour
Instructions
- Wash and Soak chickpeas and split peas for 2 hours or overnight (overnight for best results. you can also use Sprouted chickpeas). They should have a give when you press them. *If the chickpeas or split peas are too hard even after the soak (sometimes they are too old), blanch them in rapidly boiling water for 3 to 4 minutes. Drain and then use.
- Drain and add to food processor or blender. Add the rest of the ingredients except chickpea flour. Pulse to form a coarse mixture. If using a Blendtec or other blender, blend half the amount at a time. Transfer to bowl and add chickpea flour if the mixture is too mushy and doesn't easily stick together. Form patties or long fingers.
- Stick almond halves to the fingers using chickpea flour and water paste(add a few drops of water to a teaspoon of chickpea flour). I soaked raw almonds for an hour, then peeled and halved them to use.
- Bake in preheated 375 degrees F / 170ºc for 25 minutes or until golden brown on the outside. (Turn the tray after 15 minutes to bake evenly). Serve hot. If serving patties, serve with tahini sauce, hummus, lettuce, pickles, onions and tomatoes, as is or in a pita.
- Dip the fingers in ketchup or Sriracha and serve as is or in a Sandwich with Tahini, Onions, greens and drizzle more Sriracha.
Notes
- Soak chickpeas and split peas sufficiently to ensure a tender blend; overnight soaking yields best results.
- If chickpeas or split peas remain too firm after soaking, briefly blanching them in boiling water softens them for blending.
- Use a chickpea flour and water paste to attach almond halves to the fingers securely before baking.
- Almond halves used for decoration should be soaked, peeled, and halved for best texture and appearance.
- Bake the falafel fingers until golden and firm to maintain their shape and texture.
- This recipe produces vegan and gluten-free falafel suitable for themed occasions such as Halloween.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Sodium | 238mg | 10% |
| Potassium | 203mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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