I love making these because they are quick to throw together, use only a few ingredients, and provide a super protein and fiber punch so there’s NO GUILT INVOLVED. They might not taste exactly like the real deal, but I’ve been told that they are still pretty yummy, and no one could ever guess they’re made from…. chickpeas!
Oh, and did I mention they are gluten and dairy free? No junky white flour or processed white anything here!
1 low sodium, PBA free (if possible) can of chick peas (garbanzo beans)
3 large eggs
100% Cacao Unsweetened Chocolate bar
4 or 5 tbsp raw (but liquid) unprocessed honey, or more to taste
½ tsp gluten free baking powder
½ tsp cinnamon
1 tsp vanilla
*1/2 ripe banana – optional
Break up the chocolate bar into little pieces and melt in a double boiler (or “bain-marie”). Rinse chickpeas well, and process in a blender with eggs, honey, and the rest of the dry ingredients sans walnuts. Once nicely blended, add in melted chocolate (and banana if using) and blend until smooth. Grease up a baking dish (or cupcake molds) really well. These will stick! Sprinkle with crushed walnuts and bake for 35 minutes or so at 350.
Frownies are done when a toothpick inserted comes out clean. Don’t over bake as they will turn out dry. Cool on rack or in the fridge to stop the cooking process.
Bag up or store in a sealed container…. or share with friends & family and ask them to guess the main ingredient. Watch their eyes get really big once they hear they’re eating beans, it’s pretty fun
So delectable you’d swear they are! But in fact they’re full of fiber and delicious, cell protecting, wrinkle and free-radical fighting antioxidants. When I used to work an at office building, I’d stash these in my drawer to keep from foraging the office. The recipe is also incredibly easy and fast so really, there’s no excuse to be reaching for that sugar and chemical packed “Joy” candy bar
– 120grms of unsweetened coconut flakes (about 1 1/3 cups)
– 2 egg whites
– 2 Tbsp of raw honey (or Agave works well, too)
– 2 Tbsp Raw Cacao (or Unsweetened Cacao Powder) / for “Blondies” I’ve used 1 1/2 Tbsp of Maca Powder, or 2 Tbsp of Gluten Free pancake/waffle mix flour.
– 1/2 tspn vanilla extract
– pinch of salt
– sprinkle of cinnamon
***for those who like a little kick, try sprinkling a bit of cayenne into the chocolate mix***
Mix egg whites with vanilla extract, combine with all other ingredients and mix really well (with a fork works best). Preheat oven to 325, shape mixture into spheres, and arrange on a greased cookie sheet. Bake for about 15-18 minutes, let cool on wire rack. Keep up to a few days in a sealed container & or bring to the office and watch them disappear in minutes!
These are just too good to ever touch a frying pan
Enjoy all the benefits of chickpeas (fiber, intestinal tract support, blood sugar level stabilization) while indulging in these light and crumbly falafels – all the flavor, none of the empty deep fried calories!
2 cups soaked chickpeas (garbanzo beans)
1/3 cup minced onion
3 garlic cloves, minced
1 tspn sea salt
2 tspn ground cumin
1 tspn curry powder (or coriander)
handful of cilantro leaves
handful of parsley leaves
1 TBspn EVOO & more for coating the outside of falafel patties
Cook chickpeas until they’re almost done (I used a pressure cooker and set it for 13 minutes). Chickpeas shouldn’t be mushy. Combine all ingredients in a food processor and give a whirl to mince & combine. Process depending on how chunky you like your falafels, (I like mine with a bit of texture). Some of the mixture should be processed very fine so that the patties are easier to shape.
Roll mixture into ball or patty shapes and coat lightly with EVOO (I like to use my Misto Olive Oil sprayer) and bake in 425 oven for 40 minutes. Flip patties over at 20min halfway point.
***You can also use canned chickpeas, and I hear also raw soaked chickpeas. I will try and report back on the raw method soon!