Looking for a low-carb, high-protein dinner option? Look no further! Check out this super easy and quick falafels recipe, this is such a versatile recipe with great taste!
Better yet, if you are trying to stay away from dairy, this is a yummy and easy option and did we mention is also plant based and low carb? That's right, you can enjoy these guilt free!
Preheat the oven to 350°F (175°C).
Heat a large dry frying pan and roast the almonds and pumpkin seeds until lightly browned and fragrant. Put them in a food processor and pulse for a couple of minutes.
Fry the mushrooms in a large frying pan in ⅓ of the olive oil until soft and moist. Add the mushrooms, and the remaining oil to the food processor, together with the rest of the ingredients. Mix for a couple of minutes. Let sit for about 5 minutes.
Shape the mixture into 1½ inch (4 cm) balls. Place the balls on a baking sheet.
Bake in the oven for 20 minutes or until crispy. Serve warm, together with the side dish of your choice.
Ingredients
Directions
Preheat the oven to 350°F (175°C).
Heat a large dry frying pan and roast the almonds and pumpkin seeds until lightly browned and fragrant. Put them in a food processor and pulse for a couple of minutes.
Fry the mushrooms in a large frying pan in ⅓ of the olive oil until soft and moist. Add the mushrooms, and the remaining oil to the food processor, together with the rest of the ingredients. Mix for a couple of minutes. Let sit for about 5 minutes.
Shape the mixture into 1½ inch (4 cm) balls. Place the balls on a baking sheet.
Bake in the oven for 20 minutes or until crispy. Serve warm, together with the side dish of your choice.
