Almond Meal And Veggie Falafel

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 place the onions, garlic, cabbage, zucchini, squash, mushrooms, parsley, and cilantro in a food processor and whir until minced.
• 2 in a large, flat skillet, saute the minced vegetables until they are slightly browned, then remove from heat.
• 3 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.
• 4 place mixture in an airtight container and allow to cool in refrigerator for 30 minute to meld.
• 5 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.
• 6 serve in pita, whole wheat tortillas, or low-in-carb wraps with baby spinach as greens with tahini-yogurt sauce, and enjoy!