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TRISH MANNING BPS
HOLISITIC HEALTH COACH
MEDITATION & MINDFULNESS TEACHER
Freedom Falafel With Lemon Pepper Spinach Salad
Yields
2-3 Servings
Ingredients
For the falafel:
1 cup uncooked white fava beans, soaked 24 hours in water then rinsed
1 cup chopped onion
3 peeled garlic cloves
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh cilantro
1 cup fresh parsley
2 tablespoons extra virgin olive oil
2 tablespoons tahini
1 tablespoon white sesame seeds
For the Salad:
3 cups baby spinach
1 cup fresh parsley
1 cup fresh cilantro
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
Directions
1. To make the falafel: preheat the oven to 350 degrees F. Throw all the falafel ingredients, except for the sesame seeds, in your food processor and process until it is evenly combined and like a thick, grainy paste.
2. Into balls, roll in the sesame seeds and bake for 30 minutes or until they are brown and slightly crispy on the outside.
3. To make the salad: toss the spinach, parsley and cilantro with the lemon juice and black pepper. Make a bed of this in a bowl, then add on your falafel and enjoy!
Credit
Emily von EUW (This Rawsome Vegan Cookbook)
http://kriscarr.com/recipe/freedom-falafel-with-lemon-pepper-spinach-salad/