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Almond Meal and Veggie Falafel

Almond Meal and Veggie Falafel Recipe

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! :)
5 from 3 votes
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Prep Time 15 mins
Cook Time 20 mins
Course Appetizer
Cuisine Vegetarian
Calories 153.7 kcal

Ingredients
  

  • 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

Instructions
 

  • 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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Nutrition

Serving: 143gCalories: 153.7kcalCarbohydrates: 12.7gProtein: 7.1gFat: 10.3gSaturated Fat: 3.5gSodium: 541.4mgFiber: 5.1gSugar: 3.5g
Keyword < 60 Mins, Lunch, Middle Eastern
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