Hi food allergy friends,
Today, I am sharing my recipe for falafels. I have had two recipes that I wanted to master recently - the first being a falafel and the second being a nutritious protein ball. I can officially check number 1 off my list and I will keep you updated on number two.
The recipe for these falafels is nutrient dense containing fiber, whole grains, and health enhancing spices. They contain organic ingredients, are vegan, and best of all, they are TOP 8 ALLERGEN FREE! That's right, top 8 allergen free falafels. With a crunchy outside and a soft delicious center, these falafels are sure to be your next favorite meal.
Make sure to share your photos with me using #nutritionallynicole on social media.
Serves: 14 falafels
Ingredients:
1 can organic low sodium kidney beans, rinsed
1/2 medium yellow onion, peeled
1 teaspoon paprika
1/4 teaspoon chilli powder
1 teaspoon lemon juice
1/8 teaspoon black pepper
1/2 teaspoon sea salt
1/8 teaspoon ginger
1 1/2 cups cooked brown rice
3/4 cup sweet potato, cooked and mashed
Directions:
Preheat the oven to 400°F.
Add the kidney beans, onion, and spices to a food processor and blend until smooth. Spoon into a large bowl.
To the bowl, add the brown rice and sweet potato mixing together until all ingredients are combined.
Form the mixture into round balls and place onto a silicon baking mat/non-stick baking sheet.
Bake in the oven for 40 minutes. The falafels should have a crunchy outside and a soft center. Try sticking a toothpick inside to ensure the centers are hot.
