Almond Meal and Veggie Falafel

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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