Almond Meal And Veggie Falafel - cooking recipe

Ingredients

2 ounces yellow onions
1 ounce green onion (scallions)
4 medium garlic cloves
2 ounces cabbage
4 ounces green zucchini
2 ounces crookneck yellow squash or 2 ounces pattypan squash
4 ounces sliced cremini mushrooms
1 tablespoon chopped fresh parsley (Italian parsley)
2 tablespoons chopped fresh cilantro
2 tablespoons hot water
1/2 cup almond meal
2 tablespoons coconut flour
2 tablespoons garbanzo flour (Bob's Red Mill garbanzo-fava flour)
2 tablespoons nutritional yeast
1 tablespoon powdered peanut butter (JustGoodStuff or PB2)
1 teaspoon ground cumin
1/2 teaspoon smoked spanish paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon baking powder
1 tablespoon coconut oil, for sauteing

Preparation

Place the onions, garlic, cabbage, zucchini, squash, mushrooms, parsley, and cilantro in a food processor and whir until minced.
In a large, flat skillet, saute the minced vegetables until they are slightly browned, then remove from heat.
Place sauteed vegetables, hot water, and the almond meal, coconut flour, garbanzo flour, nutritional yeast, powdered peanut butter, spices/salt/pepper, and baking powder in a large bowl and combine well. Add more coconut flour if required.
Place mixture in an airtight container and allow to cool in refrigerator for 30 minute to meld.
To cook: take approximately a tablespoon of the mixture, and make into patties a bit less than 1/2-inch thick. Saute both sides of patties in coconut oil on a medium heat - they brown fairly quickly, so keep watch, it only takes a couple of minutes per side.
Serve in pita, whole wheat tortillas, or low-in-carb wraps with baby spinach as greens with tahini-yogurt sauce, and enjoy!