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I’m still trying to get my wonderful DH to realize that going meatless one day a week is not a federal offense.  He has had several GPs tell him that because of his high cholesterol, his gout, his thyroid issues and his age that eating red meat is just not smart.

Neither is eating potato chips, donuts and all sorts of other sugary, fatty items-since he was told he’s pre-diabetic.

What I love is this statement:  Go onto that website Dr. H. told me about and cook for me just that way.  Stir-fry veggies and chicken every night.

Really?  Because having that boring meal is somehow going to counteract that 3 1 pound bags of chips, the 4 packages of Reese’s cups and the 2 packages of twizzlers you held up dinner for 30 minutes to get????

He really hates when I put it back on him.

Anyway-I did find a pretty tasty, not fried falafel recipe that you make in your waffle iron!  Even DH liked it.  (Can I get a woot, woot?)

It only took a few minutes to put together too.  I served it with chopped cukes, tomatoes, red onions and avocadoes with some low carb tortillas.  I also had some spinach on the side for extra veggies.  The original site (www.foodwhine.com) obviously suggested pita bread and tzatziki sauce and lemon rice, but again-trying to keep it low-carb and high protein.

Here’s the recipe:

Ingredients:
1 15 oz can chickpeas (garbanzos), drained
1 C onions chopped
1/2 C fresh parsley
1-2 tsp. minced garlic
1 egg
2 tsp. cumin
1 tsp. each-ground coriander and sea salt
dash pepper
pinch cayenne (this is up to you, but I love a bit of heat)
1 tsp. lemon juice
1 tsp. powder
1 tbsp. evoo
1 C dry bread crumbs (now I had some matzo meal in the cupboard and it worked quite well)

Get out the processor.  Grind the chickpeas into a paste and then put in a bowl.  

combine onion, parsley and garlic in the processor until smooth.

Add the chickpeas.
Using the chickpea bowl-combine everything except for the breadcrumbs and then add to the chickpeas and pulse until well combined.

Slowly add the breadcrumbs until the mix is no longer sticky but still holds together.  Use a 2 tbsp. cookie scoop and make mixture into balls.  Store in fridge until ready to waffle.

Spray the waffle iron and heat up.  Cook falafels for a few minutes until browned.  My iron made them perfect in about 3 minutes.

Serve!

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