Almond Meal and Veggie Falafel
photo by Julesong
- Ready In:
- 2 ounces yellow onions
- 1 ounce green onion (scallions)
- 4 medium garlic cloves
- 2 ounces cabbage
- 4 ounces green zucchini
- 2 ounces crookneck yellow squash or 2 ounces pattypan squash
- 4 ounces sliced cremini mushrooms
- 1 tablespoon chopped fresh parsley (Italian parsley)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons hot water
- 1⁄2 cup almond meal
- 2 tablespoons coconut flour
- 2 tablespoons garbanzo flour (Bob's Red Mill garbanzo-fava flour)
- 2 tablespoons nutritional yeast
- 1 tablespoon powdered peanut butter (JustGoodStuff or PB2)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon smoked spanish paprika
- 2 teaspoons ground coriander
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon baking powder
- 1 tablespoon coconut oil, for sauteing
- Place the onions, garlic, cabbage, zucchini, squash, mushrooms, parsley, and cilantro in a food processor and whir until minced.
- In a large, flat skillet, saute the minced vegetables until they are slightly browned, then remove from heat.
- Place sauteed vegetables, hot water, and the almond meal, coconut flour, garbanzo flour, nutritional yeast, powdered peanut butter, spices/salt/pepper, and baking powder in a large bowl and combine well. Add more coconut flour if required.
- Place mixture in an airtight container and allow to cool in refrigerator for 30 minute to meld.
- To cook: take approximately a tablespoon of the mixture, and make into patties a bit less than 1/2-inch thick. Saute both sides of patties in coconut oil on a medium heat - they brown fairly quickly, so keep watch, it only takes a couple of minutes per side.
- Serve in pita, whole wheat tortillas, or low-in-carb wraps with baby spinach as greens with tahini-yogurt sauce, and enjoy!
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RECIPE SUBMITTED BY
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>