Last week I did a five day juice cleanse. If you follow me on Instagram you know all about it - if you don't take a look and see my journey. I had these felafel patties last week, pre-cleanse and then realized they are completely cleanse friendly. So I wrote this post, cued it up and then literally forgot to share it. Just goes to show you how foggy a cleanse can make you.
All in all the cleanse went well. There were some ups and some downs, but all in all this is probably the best juice cleanse I've done. Currently I'm eating solid foods and continuing to detox by doing a version of an elimination diet, which I believe is a gift from God and incredibly healthy and fantastic at resetting my digestive system and organs.
This is a cleanse friendly felafel and it's a little more tangy because it has about half a lemon in it. Some people like adding a couple of cloves of garlic to their felafel and call me crazy but whenever I put garlic in them I literally cannot breathe after I take a bite and end up throwing the entire batch out. I really like to taste the full flavor of the chickpea and have found that fresh garlic is too pungent. So I've omitted it here and instead opted for crushed garlic flakes.
It's kind of of funny but felafel is one of the foods that I really begin craving when I don't have it for a few months. Do you guys have any favorite recipes or favorite restaurants to get your dose of felafel? If you do, share them with me in the comments below! I'm a major felafel junkie.
Also add this recipe to your Pintrest board and head on over to Instagram and connect with me!
- 1 can of chickpeas
- 1/2 red onion, chopped
- 1/4 cup fresh parsley (optional)
- juice of half a lemon
- 1 tsp sea salt
- 1/4 tsp rainbow peppercorns
- 1/4 cup gluten free all purpose flour (I used Bob's Red Mill) OR 1/8 cup organic buckwheat flour and 1/8 cup organic coconut flour
To Make: Preheat your oven to 375 degrees. Add all your ingredients into a food processor and pulse until everything is combined making sure the chickpeas are still a little chunky. If you process it too much your mixture will get a bit mealy and you don't want that. You want it to have some texture.
Then, form into small balls or patties. The size of each is up to you. Place on to a baking tray and into the oven for about 25 to 35 minutes. Keep an eye on them and flip about halfway through baking. They should be a nice golden grown when they're done.
Macros: (makes 12 small balls)
- 49 calories
- .6 grams fat
- 8.7 grams carbs
- .4 grams sugar
- 2.6 grams protein
- 4.5% daily iron intake