falafel

Ingredients

1 cup of dry chick peas soaked for 24 hours, drained

salt, pepper, cumin, parsley, onion, garlic, cayenne, fennel, and cloves

slice of whole wheat bread

2 T corn starch

Flax meal

Preparation 

Mix together in a food processor. Refrigerate for two hours or overnight. Form and shape into balls, preferably a small melon scoop. Drop round balls into hot oil. 

Fry until browned. Blot excess oil onto paper towels. Served with Cole Slaw in a Whole Wheat Pita pocket and crinkle cut fries, baked in the convection oven.

coconut shrimp

*I usually serve with light fruity marmalade for dipping. You can pick this up at any local store. For this setting I used Apricot.

Peel and devein your shrimp. Set your fryer and prepare for a 400 degree prep for cooking.

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Dry coating:

1/2 cup coconut

1/3 cup oat flour

1/4 cup whole wheat cracker crumbs

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1 egg white

1 T organic unsweetened soy milk (or whatever milk you fancy)

1 T Whole Wheat Flour

Pat your shrimp dry. Season (to your desire with salt, pepper, garlic) and toss with flour. Whisk egg white and milk. Mix coconut, oat flour, and cracker crumbs. Spread on waxed paper. Coat shrimp in egg/milk then roll in dry coating. Drop into heated oil for 5-8 minutes or until golden brown. Strain. Serves 1.