Since Lent started yesterday, these are on my list of go to recipes for meatless Fridays. I grew up going to Catholic school and although I am not a regular church goer, I do try to follow the no meat on Fridays and to give up/do something nice for Lent. It helps remind myself that there is a bigger picture and to be grateful for what I have. I also kind of use Lent as chance to work on some goals too. Like, no standing and snacking while I am prepping meals or just in general. I do this a lot. I know I am busy, we all are, but I should take the time to sit and enjoy my meals instead of scarf them down in the kitchen haha. Next, I am going to send one card a week to someone I love and appreciate and tell them just that :). Third, I am giving up chips. This one is a hard one for me. Since, I do not eat gluten, chips have become my go to crunchy and delicious carb. My goals is to start snacking more on fruits, nuts, and other healthier carbs like sweet potatoes again. Anyways, those are my Lent Promises. Hope you enjoy the recipe!
Falafels
Ingredients
* makes 10 falafels
- 1 16 oz
can of chickpeas, drained
- 1 small carrot peeled and chopped
- 1/2 zucchini chopped
- 3-4 scallions, chopped
- 2 cloves of
garlic, chopped
- 1
tablespoons of fresh parsley, chopped
- 2
tablespoons gluten free old fashioned oatmeal
- 1 teaspoon
coriander
- 1 teaspoon
cumin
- salt and
pepper
- olive oil spray
Directions
- Preheat oven to 375 degrees F
- Add chickpeas, carrot, zucchini, oatmeal, parsley, shallot, garlic, scallions, cumin, salt, pepper to a food processor or blender and mix/pulse to combine.
- Line cookie sheet with parchment paper and spray with olive oil.
- Use medium size spoon to scoop mixture and make balls. Lay on cookie sheet and flatten with palm.
- Spray with olive oil.
- Bake for 15-20 minutes. Flip at 10 minutes or when bottoms are golden. Can use broiler to make them extra crispy too!
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