BROCCOLI FALAFEL + TAHINI MISO DRIZZLE

These falafels are an excellent way to sneak in broccoli (or other cruciferous veggies like cauliflower or kale) if you’re not a huge fan of the taste otherwise. They’re also rich in protein and fiber (thanks to the chickpeas) and taste especially good when paired with this tahini miso drizzle. Pro-Tip: Try serving these in lettuce wraps or making a bowl along with other fresh vegetables and herbs like sliced carrots, radish, cucumber, red onion, parsley and mint. Additionally, I recommend purchasing Eden Organics chickpeas if possible, which have been pressure cooked to remove most lectins, making them much easier on your digestion and their nutrients more bioavailable.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 210c and line a large baking tray with parchment paper.

Step 2

2. Using a food processor, pulse the broccoli florets a few seconds at a time, until it resembles a "rice-like" texture. Remove broccoli and repeat the process with the onion, garlic and herbs.

Step 3

3. Add back in the broccoli rice, along with all remaining ingredients. Pulse until combined (do not overmix, you want the texture slightly chunky).

Step 4

4. Using your hands or an ice cream scooper, roll into balls and place evenly on the parchment lined pan.

Step 5

5. Bake for 15 minutes, remove and flip, then bake for 5-10 minutes more. Until balls are golden brown.

Step 6

6. While your falafel is baking, add all tahini miso drizzle ingredients to a high speed blender and mix until smooth. Assemble the rest of your toppings to create a bowl or lettuce wraps.

Step 7

7. Once falafels are done cooking, let cool for a few minutes, then add to bowl or lettuce wrap and drizzle generously with tahini sauce. Will last in fridge for 5 days.