It ’twas the night of meal prep.
It ’twas the night of meal prep that I discovered this heavenly creation. Truth be told- these were supposed to be falafels. I saw a recipe online and though “oh yeah, just change a few of these ingredients! Yeah, this will work! Yeah, okay!” Lot’s of “yeah’s” were said in that time span. When I went to make the recipe… this happened.
In these photos, they may look like falafels, but oh no. They crumbled after the photo, but they were too good NOT to post!
This recipe involves minimal ingredients, which is something I’m very high on. I constantly preach nutrients > calories, so when something doesn’t require a bunch of processed ingredients AND tastes amazing at the same time, you can sign me up. The important part of that is the fact that the ingredients are full of punch. You get protein from the chickpeas, and combined with the fiber from the veggies, along with the carbs- well, you’ve got yourself a nice side dish (or main meal, if you have trouble holding yourself back from this which is completely logical and understandable).
Whenever I read people’s recipes, I worry about whether or not I’ll have the ingredients on hand incase I have a burning desire to make it. Lucky for you- most of these ingredients you should have in your house. The only things you might have to go out and get is the coconut flour (if you don’t regularly bake and therefore do not understand the magic behind this stuff) or the coconut oil. That being said, lets begin!
INGREDIENTS (Serves Four):
One 15 oz can chickpeas, drained
1 cup kale, diced into tiny bits
1/4 red bell pepper, minced
1 tbsp coconut oil, melted
2 tbsp coconut flour
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp parsley flakes
1/3 cup lemon juice
1.) In your food processor, combine everything except the oil and coconut flour. Process until the ingredients crumble but aren’t completely riced.
2.) Spoon out of the processor and into a bowl. Add the oil and coconut flour, then mix well.
3.) Form ten medium sized balls on a greased baking sheet and stick in an oven that’s been pre-heated to 450 degrees. Let cook in there for 15-20 minutes.
4.) Once crispy, remove from oven. Let cool for five minutes, then add the balls to your meal, and watch them crumble. This is a total recipe failure, but it’s too good to pass up!
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