It took me ages to think of what to cook for this years Virtual Vegan Potluck. You may have noticed I have been a bit absent from the kitchen recently, I have some big things going on in my life outside of the blogging world but I will share this with you another time!! (infact probably in a weeks time eeek!)
To quickly recap, the virtual vegan potluck is an online potluck party bringing attention to how awesome vegan food can be. 85 bloggers and cooks have put together a dish for thir chosen course and the readers get to scroll through the party from start to finish. In my post below are two buttons, one takes you forward to the next appetiser and one takes you backwards to the previous appetiser. Every post will have scroll buttons so you can do one big party circle! Or of course you can start at the beginning by clicking HERE🙂
I always love making canapes, especially for potluck parties, because you can make the tray look really pretty and everyone can have an equally portioned piece without the need for slicing or scooping food on to a plate. So I decided canapes it would be! I made canapes for a previous virtual vegan potluck and it was well received so I hope you enjoy these ones just as much!
I wanted to use the featured ingredient “citrus fruits” but with an appetiser I thought it would be best to keep it subtle. These walnut and borlotti falafel are sat on a disc of beetroot and a slather of lemon and garlic vegan mayo, a perfect combination of earthy nuts, sweet beetroot and tangy but smooth mayo. I have used the term falafel loosely because these do not contain chickpeas or any other traditional falafel ingredients but they are made of beans and they are round!
Walnuts are everywhere at the moment and they have a particuarly festive feel to them. I don’t have a nut cracker so I bashed mine with a pestle and mortar!! Even more fun I think🙂 Walnuts are high in protein, fibre and essential fatty acids and, in my humble opinion, are one of the most delicious nuts readily available.
They are great in savoury foods such as these falafal or salads with lentils and they also work perfectly in desserts with berries and chocolate. I cracked open more than I needed so I could just snack on them too, they’re great thrown on muesli or porridge.
Finally here is the recipe for my walnut falafal balls:
1 Can Borlotti Beans
80g Walnuts (removed from shells)
1 large carrot
1 tbspn Flour
1/2 tspn Garlic Powder
1/2 tspn Dried Thyme
Salt and Pepper
1 Garlic clove
In a blender add the beans and blitz until a fine crumb texture then add the walnuts and roughly chopped onion and blitz again to break everything down. Stop before it’s a paste as you don’t want it too wet.
Tip into a large bowl then grate the carrot into the bowl with the flour, garlic, thyme and seasoning. Mix thoroughly with your hands really squishing it together to help it bind together. I found mine came together fine as the flour acts as a good binding agent but if you feel it is too dry then add a splash of water.
Shape into balls and fry in shallow some olive oil until golden brown and hot throughout.
To make the mayo I simply used shop bought vegan mayo and squeezed in some lemon huice (and lemon zest if you want) and then I grated in some garlic. Mix it well and you have a gorgeous garlic and lemon mayo.
To assemble thinly slice some crusty baguette and spread with the mayo, top with a slice of cooked/ pickled beetroot and place a falafel on top!
Scroll forward to visit ‘Veggie Inspired Journey’ or scroll back to visit ‘Brays of our Lives’. Enjoy the rest of the party and make sure you have food to hand because I promise your tummy will be rumbling very shortly.