Gluten Free Breakfast
I really like falafel however I hate the mess of frying it (to not point out all the added fats and energy). This recipe is simpler, quicker, and more healthy. Plus, every little falafel chew has round 9 grams of protein (I often eat 2-Three in a single pita pocket … so once you add within the veggies, that’s 30+ grams of protein!) Take pleasure in!
2 cups recent parsley, loosely packed
Three-Four cloves of garlic (or extra…) minced
juice of 1 lemon
salt and pepper
1 tsp cumin
1.5 cup chickpeas
approx ½ cup almond meal (or different flour)
Mix all the components EXCEPT for the chickpeas and almond meal in a meals processor and pulse till parsley is in very small items.
Add the chickpeas and proceed to pulse till the chickpeas are mixed with the parsley combination.
Take away from the meals processor and add between ⅓ and ½ cup of almond meal till the combination varieties a mushy dough.
Form and place on parchment paper.
Bake 375 for 30 min, flip midway via. Serve with lemon tahini sauce!