Slightly Modified a Cotter Crunch Recipe | Serves: ~15 bites | Time: ~35 min (+1 hour chilling time)
1 can #chickpeas
2 cups whole #broccoli
1/4 cup onion
1 #jalapeno, de-seed to reduce heat
1 garlic clove, minced
2 tbsp dried cilantro
1 tsp ground cumin
1/2 tsp paprika
2 tbsp tapioca flour
S&P to taste
3 Neat eggs
2-4 vegetable tbsp oil
Greek yoghurt aioli for dipping
First drain your chickpeas and rinse. Set aside.
Next grind your broccoli so that it is “riced.” Makes about 1 cup riced after placed in food processor.
Place all ingredients except for cooking oil in food processor and pulse about 5x everything is mixed but not pureed. Do not over pulse. You want it thick and chunky. If the batter seems to wet, add a 1-2 more tbsp flour.
Next empty mix into a bowl, mix in the Neat Eggs and form into golf size balls (bites).
Place these vegan falafel balls/bites on a cookie sheet then in fridge for 1 hr or freezer for 10-15 minutes to set. Once set, remove from fridge.
Heat a large skillet or frying pan on high with a few tbsps of oil. Place half the vegan falafel bites in the pan and fry on medium high, turning gently, for 4-6 minutes or until golden brown. Add more oil and repeat for the second batch.
Place all on paper towel and blot off extra oil if desired. Enjoy.
Sweet Potato Wedges Recipe by Popsugar | Serves: 2 | Time: ~35 min
1 large sweet potatoes, cut into wedges
1 tbsp olive oil
1/2 tbsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
Dash of cayenne
Preheat oven to 425ºF.
Toss cut sweet potatoes in olive oil, cumin, chili powder, garlic powder, and cayenne. Make sure every wedge is evenly coated.
Roast cut-side down for 30 minutes, turning once. Dip in the yoghurt aioli.
What I ate and drank today
1 cup of coffee
64+ oz of water
1 cup of iced coffee
Mushroom and zucchini sandwich
Zucchini and olives salad
Falafel bites with sweet potato wedges
~5.75 miles of walking