Friday is here! Happy Friday loves. I mentioned on instagram last night that it was a crazy week and I am so ready for it to be over with! It is a busy time of year for everyone, but its also my favorite time of year. Warmer weather has arrived for the most part, which automatically puts me in a better mood and warmer weather means weekends spent at the beach or lakehouse! There is nothing like summertime in Chicago, though! Any Chicago people will know 😉 Being at the beach with tall skyscrapers behind you and crowds of happy, active, or usually tipsy friends next to you, ha. There is no better feeling. Now if/when I move to Cali, my feelings may change haha but as for now, I love chitown in the summer. Here are a couple pictures Marty and I took last summer after a long lake run on a hot Saturday morning. I think we need to do another lake run this weekend! And maybe take some better pictures this time..
For any falafel lovers out there, I have a yummy recipe for you! I have only had falafel a couple times before making it myself and it was always delicious but probably fried in tons of oil and not as healthy as it could be. So I came up with a healthier low fat vegan falafel version. I had a request to make this low fat, high carb as well for any vegans following that type of lifestyle. I am trying to cut back on oils myself, but you could use coconut or olive oil instead of the olive oil spray, if you would like. I am sure that would taste even better too!
P.S. Exciting news! I have been featured on Urban Naturale after participating in their Plant-Based Potluck Party! Yay! Check it out here or click on the image below.
Enjoy your weekend!!
Low Fat, High Carb Vegan Falafel Recipe
- Total Time: 25
Ingredients
- 1/2 cup oats/oat flour
- 1 can chickpeas
- 2 cloves of minced garlic
- 1 tablespoon ground cumin
- 1/2 teaspoon turmeric
- 1/3 teaspoon black pepper
- 2 pinches pink sea salt (to taste)
- couple dashes cayenne pepper (optional)
- 1/2 cup carrots, roughly chopped
- 1/2 of a red onion, roughly chopped
- 1/3 cup fresh parsley, roughly chopped
- olive oil spray
Instructions
- Add oat flour to food processor. If you do not have oat flour, blend oats until they reach a flour-like consistency.
- Add chickpeas, minced garlic, cumin, turmeric, black pepper, sea salt and cayenne to food processor. Blend until well mixed and chickpeas are mostly a smooth consistency. Spoon mixture into large bowl with a spatula.
- Add carrots, red onion and parsley to food processor until finely shredded, not too long though or it may become soupy. Add mixture to the large bowl and mix both mixtures together.
- Heat pan on medium-high heat and spray with olive oil spray.
- Form falafel mixture into about 9 or 10 patties, whatever shape you want!
- Cook until golden brown, about 4 minutes on each side. You may have to spray the falafel with a little olive oil spray, if you want.
- I added my falafels into a purple cabbage lettuce wrap with some veggies and hummus. Yum!
- Enjoy!
Notes
- Because I have a small food processor, I have found it easiest to blend the oat flour with the chickpeas, herbs and spices. Add that mixture to a large bowl. Then blend up the veggies in food processor and add to the large bowl. Then mix the two mixtures together. If you have a large food processor, I am sure you could add all ingredients at once!
How many servings does this make? Aka how many should I eat for a meal if I make 10 patties from the recipe? Thanks!
I am definitely going to make these this weekend. Can you also tell me what kind of sauce to make with this? The sauce you have in the photo looks delicious. Thank you.
I adore this recipe, so delicious and easy to whip up. Its one of my go-tos these days. Thanks so much.
Looks incredible!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks Stephanie!! I’ll be sure to check out the Tasty Tuesday board!
Hi Shannon,
This mouthwatering falafel sandwich is so awesome that I can’t wait to make this for lunch tomorrow. I have always enjoyed falafel and now your low-fat version using red cabbage instead of pita bread makes it even more appealing. Thank you so much for sharing this healthy and delectable recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!
OMG that looks so good! My boyfriend is israeli and loves falafel! I’ll have to make this for him sometime. Also, I’ve never been to Chicago because I refuse to go there when it’s colder than Philadelphia (read: most of the year). It seems absolutely wonderful in the summertime though! I wish Philly had a beach but I wouldn’t stick a finger into our rivers haha. I really need to make it out there!
Yeah, let me know if you try it! Chicago is just amazing in the summer! The rest of the year though, not so much… haha. I have never been to Philly but have always wanted to visit. Thanks for visiting Bonnie 🙂
Shannon
G’day! This looks delicious and very healthy!
Viewed as part of Weekend Recipe Link Up Party #8
Cheers! Joanne