| Prep Time | 35 mins total |
| Servings |
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Ingredients
- 2 ¼ cup Chickpeas drained well
- 1 Onion coarsley chopped
- ¼ cup Parsley fresh, leaves
- 2 tblspn Cilantro fresh, leaves
- 4 Garlic cloves
- 1 tsp Baking powder
- 1 tsp Cumin powder
- 2/3 cup Panko bread crumbs
- ¼ cup Flour of choice
- 2 Eggs
- 6 tblspn Coconut oil separated
Ingredients
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Instructions
- Combine all ingredients (except for the coconut oil) in a food processor and pulse until you get a smooth texture.
- Add or subtract ingredients as you desire.
- You should have a dough-like texture that is easy enough to handle but not too sticky.
- Preheat oven to 350°.
- Place chickpea mixture in a small bowl and begin to portion out 1/3 cup falafels.
- Preheat large non-stick pan to medium heat.
- Working in batches of 6, use 2 tblspns of coconut oil to pan sear both sides of the falafel – about 2 minutes per side.
- Set onto a baking sheet then begin to pan sear another batch.
- Bake falafels for ~5-8 minutes until cooked through and evenly heated. Enjoy!
Recipe Notes
The Purpose: increase overall plant food intake, replenish glycogen storage, capitalize on body’s ability to soak in carbs to replenish glycogen stores and bring down cortisol, rebuild and repair muscular micro-tears, optimize performance prior to race day, optimize performance pre-training session, prepare recipe that can be utilized throughout the week, quick and easy
Nutrition Information: potentially gluten-free, dairy free, nut free
Calories: 290
Carbohydrates: 29 gms
Protein: 9 gms
Fat: 17 gms
Fiber: 4 gm
Sodium: 580 mgs
Added Sugars: 0 gm
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