Falafel with Rhubarb Chutney

We have alot of rhubarb coming up right now! Of course we’ve been making all kinds of rhubarb desserts (rhubarb strawberry crisp anyone??) but it’s actually great in savory recipes as well, like this fluffy home made falafel!
We pickled it here and made a rhubarb chutney. The chutney and the pickles are both a great way to put away an abundant crop of rhubarb for the rest of the year. It’s tart flavor complements both spicy and sweet ingredients.

SERVES 4
For the falafel:
4 cups chickpeas, soaked and sprouted
1 medium onion, chopped
6 cloves garlic
1 Tablespoon cumin
1 Tablespoon coriander
juice and zest of 1 lemon
1/4 cup chickpea flour (or more as needed)
1 teaspoon baking powder
1/4 cup olive oil
1 teaspoon salt (or more to taste)
1 teaspoon black pepper (or more to taste)
1/4 cup of sesame seeds (for coating the felafel)
1 bunch cilantro, chopped (for folding in at the end)

Put everything (except the sesame seeds and the chickpea flour) in the food processor and process with the s blade until all the ingredients are fully incorporated.
Fold in the chickpea flour to thicken.  Add more than 1/4 cup if the dough is still too sticky to work with. You should be able to form into balls.
Form into 1/2” thick patties and coat in sesame seeds. Pan fry in a little hot oil until browned on one side.
Flip and bake in a 350 degree oven for 10 minutes until hot all the way through.
Serve on the flatbread topped with the chutney, lettuce, cabbage, avocado, and cilantro.

For the rhubarb chutney:
2 ribs rhubarb
1 cup eggplant, peeled and diced
1/4 cup currants
2 Tablespoons apple cider vinegar
4 Tablespoons agave or brown sugar
1 bunch cilantro
1 fresh jalapeno, sliced
1 teaspoon dry ginger powder
1/4 cup white wine

Bring everything to a boil except the cilantro and simmer 7-10
minutes. At the end add cilantro. Allow to cool before serving.

For the flatbread:
1 16 oz. package of Bob’s Red Mill GF pizza crust
1 Tablespoon Ener-G egg replacer
2 Tablespoons olive oil
1 1/2 cups warm water
1 Tablespoon dry yeast (comes with the mix)

In a food processor add the egg replacer powder to the dry pizza mix. Then add all the wet ingredients and process until everything is fully incorporated. Allow the dough to rise for 1 hour.
Separate out dough into 2”-3” balls and roll out into a circle on a floured board until 1/4” thick. Grill it on both sides until grill marks are formed.
Remove the flatbread from the grill and bake for 5 minutes in a 350 degree oven. remove and set aside until ready to use.

For the rhubarb pickles:
1 bunch fresh dill
1 cucumber, sliced
1/2 onion, sliced
2 ribs rhubarb, chopped
1 cup apple cider vinegar
2 cloves garlic, sliced
1 Tablespoon salt
3 Tablespoons organic brown sugar
1 cup water

Mix everything except the apple cider vinegar, sugar, water and salt in a bowl. Bring the vinegar, sugar and salt to boil in a small saucepan and pour over the vegetables. Allow to sit for one hour before using. Store refrigerated in a jar with the brine.