I love Middle Eastern cuisine, and falafel patties are such a great dish. There are so many good things packed inside these.
2 cups garbanzo beans, cooked
2 Tbsp garbanzo bean flour
1 tsp coriander
1 tsp chili powder
1 tsp cumin
1⁄4 cup fresh parsley, chopped
1⁄4 cup fresh cilantro, chopped
2 tsp lemon juice, fresh
2 cloves of garlic, minced
1⁄2-1 tsp salt or to taste
spray oil (to prevent sticking)
In a dry skillet over medium high heat, stir coriander, chili powder, and cumin. Stir constantly for 2-3 minutes or until the spices are fragrant. Set spices aside.
Using a food processor with the “S” blade, combine all of the ingredients and pulse until everything is coarsely combined but enough so it sticks together. Be careful not to process too much, or you will have a hummus consistency.
Spray your skillet with oil to prevent sticking, and turn your burner to medium high. Drop 1-2 Tbsp of falafel mixture and form little patties. Brown on each side about 2-3 minutes. Let cool for a few minutes.
Serve these with tahini sauce, hummus, or your favorite topping.
3 cups oats
2 tbsp. Vanilla extract
⅓ cup maple syrup
Pinch of salt
½ cup coconut flakes
⅔ cup cashews (or nut of choice)
⅓ cup almond butter
Preheat the oven at 300˚ F. Put the maple syrup, almond butter, and vanilla, in a blender and blend until smooth. Combine oats, coconut nuts and salt and in a mixing bowl, then add the blended ingredients and mix together until all is evenly coated. Pour on a cookie sheet, put in the oven for 20 minutes or until it is Golden and crunchy. Store in an airtight container when cool.