Baked Falafel

Ingredients:
2 1/2 cups chickpeas
1 onion, chopped
3 garlic cloves, minced
3 tablespoons fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 1/2 teaspoon lemon juice
1 tablespoon tahini
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes or cayenne pepper
5 tablespoons whole wheat flour
1 teaspoon baking powder
Salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Chop the onion and cilantro. Add all ingredients except the cilantro and parsley into a food processor until mixed. Transfer mix to a bowl and add the cilantro and parsley. Roll mixture into 1 1/2″ balls or 2″ patties about 1/2″ think. Place onto baking pan covered with parchment paper.

Bake for 12 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve in pita pockets, with hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Serving Size: 16-20 balls/patties (depending on size)

Nutritional Facts:
Calories: 61
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 147 mg
Potassium: 91 mg
Total Carbs: 11 mg
Protein: 2 g

Notes: I have changed this recipe a few times now, using the link below as the base. I have used a small onion and I have used dried, minced onion. The difference being when I added the small, chopped onion to the food processor it did require more whole wheat flour since there was a fair amount of liquid in the onion.

I have also soaked and cooked dry chickpeas and used canned, both yield similar results. I prefer the cooking my own chickpeas, to reduce the sodium level, even after I rinse and drained the canned chickpeas. This does some advance planning, I usually soak the chickpeas for 6-8 hours and then boil them for about 75-90 minutes.

Source: Chow Vegan

Whole Grain Corn Muffins

INGREDIENTS:
1 1/2 tablespoons ground flaxseed
1 cup unsweetened plain almond milk
1/2 cup unsweetened applesauce
1/2 cup 100% pure maple syrup
1 cup corn meal
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp. salt
1 cup frozen corn kernels, thawed

DIRECTIONS:
Preheat oven to 375°F. In a small bowl, combine flaxseed with almond milk and set aside to allow it to gel for 5 minutes.

In a large mixing bowl, stir applesauce and maple syrup together and add in flaxseed/almond milk mixture. Then sift in corn meal, oat flour, baking soda, baking powder, and salt. Stir until well-combined, but avoid over-mixing. Add in the corn kernels.

Either using a silicone 12-cup muffin pan or a 12-cup muffin pan lined with paper, spoon out equal portions of batter into the cups. Bake for 20 minutes or until toothpick comes out clean when inserted into the center. Serve warm.

SOURCE: Forks Overs Knives (Julieanna Hever)