Almond Meal and Veggie Falafel

Name: Almond Meal and Veggie Falafel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 2 oz yellow onions; 1 oz green onion; 4 medium garlic cloves; 2 oz cabbage; 4 oz green zucchini; 2 oz crookneck yellow squash; 4 oz sliced cremini mushrooms; 1 tbsp chopped fresh parsley; 2 tbsp chopped fresh cilantro; 2 tbsp hot water; 0.5 cup almond meal; 2 tbsp coconut flour; 2 tbsp garbanzo flour; 2 tbsp nutritional yeast; 1 tbsp powdered peanut butter; 1 tsp ground cumin; 0.5 tsp smoked spanish paprika; 2 tsp ground coriander; 0.75 tsp salt; 0.25 tsp fresh ground black pepper; 1 tsp baking powder; 1 tbsp coconut oil

Pan-cooked chickpeas, almond meal and cabbage, warmed with cumin and paprika, a Lebanese meze.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

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.
30 min
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.