Sweet potato falafel, grilled vegetables and fruit salad.
This was the first time for the falafel but it was a hit and I will make again soon. This recipe made about 15 falafel the size of a small crab cake. Three adults finished them.
One can of rinced garbonzo beans
2 small to medium baked or boiled sweet potatoes
One handful of fresh parsley
1/4 cup garbonzo bean flour optional
1 clove of minced garlic
1/2 teaspoon of cumin
1/2 teaspoon of turmeric
1/2 teaspoon ginger
Couple grinds of pepper
Mix ingredients in food processor or mash garbonzo beans beans with a potato masher and stir in baked sweet potatoes and other ingredients.
Spoon onto parchment paper covered cookie sheet and top with whole wheat Panko bread crumbs and bake at 375F for 30 minutes. I would probably add seseame seeds as a topping versus the Panko bread crumbs the next go around. I would also make more!
Mushrooms, multicolored peppers,pinnapple, and tomatoes where last night’s choice.
Marinade was 1/4 cup apple cider vinegar, 1 mango, 1 jalapeño in a small food processor. Diluted with water for desired consistency.
Fruit salad: cantelop, white peaches, pinnapple, blueberries, and cherries