baked falafel loaf

ingredients:
dried chickpeas
onions
garlic
carrots
optionally:
   eggplant
   chili pepper
ground fenugreek
ground seed mix
chopped nuts
salsa
herbs, seeds, & spices
lemon juice
baking soda

rx:

chickpeas:

soak overnite and drain
1# dried chickpeas
yield: ~ 6 c;

seasoning mix:

in large vitamix container, chop:
2 c fresh herbs ( basil, oregano, fennel, sage, mint, etc )
or substitute:
1 c dried herbs

add:
2 large onions, chopped coarsely
2 carrots, chopped coarsely

optionally add:
1 small eggplant, chopped coarsely
1 medium chili pepper, seeded and chopped coarsely

sprinkle with:
turmeric
fresh ground black pepper

add:
1 bulb peeled garlic
1/4 c ground fenugreek
1/4 c homemade curry powder
1/4 c caraway seeds
1/4 c cumin seeds
1/4 c dill seeds
1/4 c fennel seeds
1/4 c lupin flour
1/4 c maca flour
1/4 c nigella seeds
1/2 c ground seed mix
1/2 c pumpkin seeds
1/2 c sunflower seeds
1/2 c chopped nuts
1/2 c lemon juice
1/2 c salsa

chop finely in vitamix until well mixed;
empty container into bowl

dough:

in batches up to 4 cups at a time:
into large vitamix container, layer alternately:

1 c chickpeas
1 c seasoning mix
add:
1/4 tsp baking soda per batch

using tamper, chop speed 3-4 until minced, not pureed;
transfer to kitchenaid stand mixer bowl;

when all batches added,
mix speed 2-3, scraping sides into dough hook as necessary
until well blended;
yield: ~10 c

bake:

line pyrex dish with parchment paper;
dump, scrape, and press dough into dish;
microwave hi 5 min;
bake 375F 1 hr 15 min;
remove from oven;
remove loaf from dish;
remove paper from loaf;
allow loaf to cool;
when loaf cool enough to cut, slice into 12 mm slices;
arrange slices on perforated silicone baking mat on perforated baking sheet
or on cooling racks in cookie sheet pans;
bake 375F 45 min;
when cool, put slices into containers;
store in refrigerator