Vegan Falafel with Spinach Basil Pesto

22 30 459
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Vegan Falafel with Spinach Basil Pesto
Health Highlights

Ingredients


1 can (15oz) Chickpeas, canned, drained (organic, drained)
1/2 large pepper(s) Red bell pepper (1/4-1/2 a pepper)
2 tbsp Oat flour
29 gm Rice flour, white (2 tbsp.)
29 gm Buckwheat flour (2 tbsp.)
1 tsp Baking powder
2 tbsp Cilantro (coriander)
1 tbsp Lemon juice
1 tsp Cumin
1 tsp Garlic powder
1 tsp Sea Salt
1/2 tsp Cayenne pepper (to taste)
2 tbsp Extra virgin olive oil (for sautéing)
2 cup Basil, fresh (pesto)
2 cup Spinach (pesto - chopped)
1/3 cup hulled Hemp seeds, shelled (pesto)
2 tbsp Flaxseed oil (pesto)
3 tbsp Nutritional yeast (pesto)
1/2 whole lemon(s) Lemon juice (pesto - from 1/2 a lemon)
1 tsp Garlic powder (pesto)
1/2 tsp Sea Salt (pesto)
3 tbsp Water (pesto - 2-3 tbsp. to reach desired consistency)

Instructions


Add all ingredients except for olive oil to a food processor and process until a dough forms. Form into 2 inch patties.

Heat 1 tbsp olive oil in a frying pan over medium heat. Add as many patties as you can fit (allowing space between each patty) and fry until golden brown on each side. Remove, and make second batch.

Serve with the Basil Spinach Pesto.

Basil Spinach Pesto:

Add all ingredients to a food processor and blend until smooth.

* Gluten-free, dairy-free, sugar-free, vegan, vegetarian


Nutrition Facts

Per Portion

Calories 459
Calories from fat 223
Calories from saturated fat 18.8
Total Fat 24.8 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.8 g
Monounsaturated Fat 7.5 g
Cholesterol 0
Sodium 1144 mg
Potassium 757 mg
Total Carbohydrate 43 g
Dietary Fiber 11.1 g
Sugars 5.7 g
Protein 20.9 g

Dietary servings

Per Portion


Grain 0.4
Meat Alternative 1.1
Vegetables 1.6

Energy sources


Pygal33%455.75129471580794150.707745046353749%340.30325449819907273.2574654366294518%332.48038797257556121.2304332887669733%49%18%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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