Almond Meal and Veggie Falafel
I love falafel, but was looking for a lower carb version I could enjoy. I found a recipe via DivaliciousRecipesInTheCity that looked like it could work, but I thought of other ways I could make it even tastier, and here's my result! They came out absolutely delicious, almost indistinguishable from ordinary falafel. I'm in love! :)
INGREDIENTS
Nutrition- 2ounces yellow onions
- 1
- 4medium garlic cloves
- 2ounces cabbage
- 4ounces green zucchini
- 2ounces crookneck yellow squash or 2 ounces pattypan squash
- 4ounces sliced cremini mushrooms
- 1
- 2tablespoons chopped fresh cilantro
- 2tablespoons hot water
- 1⁄2cup almond meal
- 2tablespoons coconut flour
- 2
- 2tablespoons nutritional yeast
- 1tablespoon powdered peanut butter (JustGoodStuff or PB2)
- 1teaspoon ground cumin
- 1⁄2teaspoon smoked spanish paprika
- 2teaspoons ground coriander
- 3⁄4teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 1teaspoon baking powder
- 1
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DIRECTIONS
- 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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