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Falafel

These make a lovely lunch or dinner when paired with avocado,tomatoes and red onion salsa and a salad.

Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Ingredients
Servings: People
Instructions
  1. Soak the chickpeas in cold water overnight.
  2. Place all the ingredients in a food processor and process until smooth.
  3. Roll the chickpeas into balls and place on a parchment paper lined cookie sheet.
  4. Heat oven to 375 degrees and cook for 15 minutes. Flip them over and continue to cook approximately another 15 minutes but check them. You can fry them in oil if you prefer.
  5. Serve to or cold. I like my cold with avocado, tomato and red onion salsa
Recipe Notes

Each serving is about 120 calories. 

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Paleo Protein Pumpkin Pancakes

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These pancakes freeze well if you want to use for meal prepping.  I usually eat one of these pancakes with either bacon or a chicken sausage.

Paleo Protein Pumpkin Pancakes
Print Recipe
Servings Prep Time
7 pancakes 10 minutes
Cook Time
6 minutes
Servings Prep Time
7 pancakes 10 minutes
Cook Time
6 minutes
Paleo Protein Pumpkin Pancakes
Print Recipe
Servings Prep Time
7 pancakes 10 minutes
Cook Time
6 minutes
Servings Prep Time
7 pancakes 10 minutes
Cook Time
6 minutes
Ingredients
Servings: pancakes
Instructions
  1. 1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  2. 2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
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