Broccoli Falafel
Not a chickpea fan? This creative spin on falafel is healthy, pretty, and tasty.
Ingredients
2 cups riced broccoli
2 tablespoons onion jam
1 teaspoon garlic paste
2 tablespoons almond flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon tahini
1/2 teaspoon salt
1/2 teaspoon black pepper
1 beaten egg
1 tablespoon extra virgin olive oil
Instructions
Place broccoli in a microwave safe bowl and add a tablespoon of water. Stir to incorporate the water and microwave the broccoli for 1 minute.
To th bowl, add onion jam, garlic paste, almond flour, cumin, coriander, tahini, salt, and pepper. Mix well. Add beaten egg and stir until combined. If the mixture is crumbly and dry, add the olive oil and mix well.
Refrigerate mixture for 10 minutes.
Preheat the oven to 400F. Roll the mixture into 10 evenly sized balls and place them on a parchment-lined baking sheet. Bake 15-18 minutes, until golden.
Broccoli Falafel
Ingredients
Instructions
- Place broccoli in a microwave safe bowl and add a tablespoon of water. Stir to incorporate the water and microwave the broccoli for 1 minute.
- To th bowl, add onion jam, garlic paste, almond flour, cumin, coriander, tahini, salt, and pepper. Mix well. Add beaten egg and stir until combined. If the mixture is crumbly and dry, add the olive oil and mix well.
- Refrigerate mixture for 10 minutes.
- Preheat the oven to 400F. Roll the mixture into 10 evenly sized balls and place them on a parchment-lined baking sheet. Bake 15-18 minutes, until golden.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
An ancient grain meets a super green at a bar and they live healthily ever after.