Falafel

236

Mediterranean + Indian flavored fritters made with a wide range of spices, herbs, and lentils.

4
1 cup dried split green peas
1/2 cup mix of dried kidney beans, mung beans, garbanzo beans, peas, and urud (all optional)
1/2 cup fresh cilantro, chopped
1 tbsp fresh ginger, grated
1 tbsp cumin seeds, whole
1/2 bunch cilantro
1/2 bunch cilantro
1/2 bunch parsley
fresh green chili peppers (jalapeno, thai chili, serrano, etc)
salt (add a bit extra than normal for this recipe)
green chili peppers, diced (optional)
  1. Soak green split peas and the mix of other beans for 8 hours.
  2. Blend the soaked lentils, ginger, chili peppers, cumin seeds, 1/2 bunch parsley, and 1/2 bunch of cilantro together using...
    See the full directions on my site
Nutritions

Calories
51

Sodium
188mg
7% DV

Fat
1g
1% DV

Protein
3g
6% DV

Carbs
7g
2% DV

Fiber
1g
6% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV