Black Eyed Pea FalafelCakes w/ Lucky Shamrock Sauce.

March 15, 2013 -
14 comments, add yours

Good morning everyone! It’s almost St. Patty’s day weekend & it’s Friday!

I have to admit, my Thursday went flying by. I had one of those mornings where I didn’t hear my alarm at all. A usual wake up call at 8am turned into a 10am wake up call. As I woke up, slowly, I laid in bed & thought to myself, “I feel so refreshed…and it’s really bright outside?? There is no way it is before 8am.” I proceed to look over & see my phone lighting up and a big 10:00am flashed in my face. At first I panicked & thought that I had my 10:30am client coming over before realizing I had the wrong day in my head. I felt like my whole day was just off because I woke up later than usual & didn’t have my usual long morning to enjoy.

Anyone else love mornings as much as I do?

I usually take my time & stretch right out of bed, drink my apple pie cleanser, & check my e-mails before enjoying a nice breakfast with my daily cup of coffee with coconut oil & cinnamom in my grounds.

Yesterday, all of that was on turbo-speed and before I knew it, I was out to lunch with some family friends & my mom!

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This wasn’t so bad because I enjoyed this genius #powerbowladay combo of arugula, roasted brussels, sea salt roasted beets, red onion, pomegranate seeds, & toasted pepitas! I will be repeating this at home, for sure.

We’re about half way through the challenge but you can still join in!

After fueling up & talking all afternoon with friends, I headed to CrossFit to take on the 13.2 WOD. Talk about a kick butt workout. I will be posting about it once I get all of my pictures together! Anyhow, my day just felt weird but to make a long story even longer, I am back to my normal self today! Winking smile

So, unless you’re like me and don’t know what day it is, I believe we all know that St. Patty’s Day is this weekend!

Do you have any fun plans happening?

I believe I will be hanging with the family & enjoying a local band! Should be fun. Tracing back to my Irish girl roots, I couldn’t help but get a little creative with GREEN in the kitchen. I was craving Falafels the other day & decided to use what I had in the pantry to make it happen.

I introduce to you…

Black Eyed Pea FalafelCakes w/ Lucky Shamrock Sauce.

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Serves 6

Ingredients:

  • 3 cups of cooked Black Eyed Peas
    • I used organic no-salt-added canned.
  • 1 Small Onion
  • 1/4  cup Nutritional Yeast
  • 3-5 cloves of garlic or 1 TB Minced garlic
  • 2 TB Buckwheat Flour
    • You can sub any flour of choice.
  • 1 TB Coconut Aminos (or soy sauce)
  • 1/2 TB Smoked Paprika
  • 1/2 TB Chili Powder
  • Pinch of Cardamom
    • (optional but adds a nice flavor)
  • 1 tsp sea salt
  • fresh cracked pepper to taste

Extras:

  • 1/4 cup of sesame seeds for coating the cakes.
  • Coconut Oil for “frying” on the stove.
    • I used about 1-2 TB

Directions:

  1. In a food processor, combine beans, onion, nutritional yeast, & garlic. Pulse until coarse.
  2. Pour bean mix into a bowl & add flour, coconut aminos, & seasonings.
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  3. Mix all ingredients (with spoon or hands – depending on your mood) until chunky yet combined.
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  4. Form into “cakes” & press each side into the bowl of sesame seeds to coat the outsides.
  5. Put onto a cookie sheet & refrigerate for at least 1 hour. (SO IMPORTANT: This will firm up the cakes)photo 3d
  6. After they are chilled, heat up coconut oil on a medium-heat pan.
  7. “Fry” each FalafelCake until golden brown on each side. (about 3-4 minutes on each side)

Feelin’ lucky? Add this shamrock sauce for some extra power!

sauce

Ingredients:

  • 1/4 Cup Tahini
  • Juice of 1/2 of a lemon
  • 1/4 cup of Water
  • 1 TB Extra Virgin Olive Oil
  • 1/2 TB Minced Garlic
  • 1 tsp of Spirulina (makes this EXTRA healthy & green!)
  • 1 tsp of Dill
  • 1/2 tsp onion powder
  • Sea Salt to taste
  • Cracked pepper to taste

Directions:

  1. Combine all ingredients & let sit in the fridge to thicken to at least an hour.

Feel free to roast up some green brussel sprouts with sea salt & fresh rosemary to serve along side.

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  • 350 degrees for about 30 minutes!

I served my FalafelCakes over Acorn Squash rounds, just cut & roasted at 350 for about 30 minutes, with some sundried tomatoes on top.

It’s a perfect #powermeal combo of plant based proteins, clean carbs, healthy fats, & fiber too which is an A++ in my book!

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As always, I get a lot of my ingredients from www.iherb.com.
If you’re a first time user you can get a discount with my coupon code XUG228!

Enjoy your weekend & be safe!

Be true to you,

Red heart Kasey

 

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