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Baked Falafel with French Lentils and Slow Carb Tabbouleh
Ingredients
  • subheading: Falafel:
  • 1 20 oz can of chick peas
  • ½ onion
  • ½ cup chopped fresh flat leaf parsley
  • 3 tsp cumin
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • salt, pepper
  • subheading: Tabbouleh:
  • 1 tsp lemon zest
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • ¼ tsp pepper
  • 1 tsp salt
  • ½ cup riced cauliflower (chop up a cauliflower head, pulse the florets in a food processor til it looks like rice)
  • ½ red onion, diced
  • 2 cups finely chopped parsley
  • 1 diced English cucumber
  • 2 diced roma tomatoes
Steps
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