PALEO, KETO, GLUTEN FREE,VEGETARIAN, DAIRY FREE
Makes 20-24 falafel
These nutritious and delicious, veggie loaded “falafel” patties are the perfect way to add some plant powered protein to a salad or to kids lunches. They are easy to prepare and you can make them ahead and bring them on your next picnic. Falafel will keep in the refrigerator for 5 days.
2 cups grated zucchini or riced broccoli
1 cup diced red onion
¼ cup chia seeds
2 cup grated cheese (I only eat goat or sheep cheese and I love Manchego in this recipe)
3 cups cooked lentils
¼ cup hemp hearts
1 tablespoon garlic, minced
2 teaspoon sea salt
1 teaspoon pepper
¼ cup olive or avocado oil
Preheat oven to 400
Pour ¼ cup olive or avocado oil onto a full size sheet pan and spread evenly.
Grate the zucchini and using a dishcloth, squeeze out as much liquid as you can. Place grated zucchini into bowl of the food processor.
Add lentils, chia seeds and onion to the food processor and puree with the zucchini (or broccoli) until smooth. Transfer the mixture to a bowl and add grated cheese, eggs, hemp hearts, chia seeds, and minced garlic. Season with salt and pepper. Mix well.
Using an ice cream scoop or a tablespoon, form the mixture into balls with greased hands. Place the balls on the oiled cookie sheet and flatten the balls into discs (about 2- 2 ½” across). Make sure both sides of the falafel are coated in oil.Print