Helllloooo Spring! Yay for warmth in Manhattan.

I love April—summer is just a hop, skip and a jump away and everything is blossoming in NYC.

Yippppeeeee.

This recipe is so perfect-o for spring and it’s been one of my favorite ways to enjoy a satisfying meal without any grains or beans! Many of my clients can’t digest grains and beans so this is a simple way to allow them to reap the benefits of a ball packed with fiber, protein and nutrients. I created this recipe a few years ago when I spent a YEAR eating out of a food processor with C-Diff Colitis and I’ve been making it for myself and my clients for awhile now.

Recently, I made this recipe for my parents when I was visiting them and my father was obsessed with these, which is why I decided to share them with you…because, well…if an Italian man like Tony Valpone likes these, then I’m 100% sure you are going to LOVE them too!

Thanks for the positive feedback, TVal.

So, let’s chat about these balls of fun and how you’re going to want to make them again and again. They are so soft and tender and they’re my version of a meatball without any meat. I thought about making this recipe into a burger but these balls were just too cute and way too much fun to make and dip into hummus.

You can serve these falafel for lunch or dinner (heck- you can even serve them for a brunch) and I suggest serving them with hummus. They’re hearty and so full of flavor, plus they’re filling so you’ll be satisfied after a few falafel and since they are packed with protein, healthy fats and fiber they’ll keep your blood sugar stable so you’re not reaching for the bag of chips or chocolate later on.

The key to keeping your blood sugar stable is to eat quality protein and fat with EVERY carb that you eat. So, every vegetable, cracker, piece of bread, pasta, etc—ANY carb must be paired with a healthy fat and a protein because that is what will help stabilize your blood sugar and keep you feeling fabulous without getting light headed and wanting to dive into a pile of stale Halloween candy an hour later. I know you’ve been there right. When I had PCOS, I was insulin resistant and it was a nightmare. I’d eat a meal and 5 minutes later I’d be STARVING again and craving sugar. Boy o’ boy am I glad those days are long gone. Whew, sugar cravings and an imbalanced blood sugar are what lead to weight-gain and inflammation in your body so it’s important to eat high quality fats and proteins when you are nibbling.

Make sense?

Good.

Now that you know that little tidbit of info, you’re all set to make these balls of fun.

You’re educated and hungry now.

So dig in.

I’m honest–if my 100% Italian father digs this recipe, you’re going to want to make them asap.

Enjoy!

xo

And if you haven’t had a chance to check out my new cookbook, here it is: Eating Clean: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body!

For more of my favorites, follow me around my kitchen and Manhattan on facebook, pinterest, instagram, twitter and google plus.

Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.

Baked Almond Mushroom Falafel Balls (Vegan, Paleo, Gluten-Free, Soy-Free)

Serves: 6

 

Print

Prep

12 minutes

Cook

20 minutes

Total

32 minutes

 

Free of Gluten, Dairy, Soy, Eggs, Corn and Refined Sugar. Vegetarian and Vegan.

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 1 1/4 cup raw almonds
• 1 cup raw walnuts
• 8 ounces baby bella mushrooms
• 1 Tbsp. finely chopped fresh cilantro or parsley
• 1 Tbsp. extra-virgin olive oil
• Sea salt and freshly ground black pepper to taste plus more for garnish
• Red sea salt for garnish, optional

Instructions

1. Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper; set aside.
2. In a food processor, process the almonds until very finely ground. Add the walnuts and grind until finely ground. Add the mushrooms, cilantro and oil; process until the mixture is very smooth resembling a hummus consistency. Season to taste with salt and pepper. Roll the mixture into small balls and place on the prepared baking sheets. Sprinkle with more sea salt or the red salt.
3. Bake for 20 minutes or until golden brown.

4. Remove from oven and serve warm with hummus. Store leftover balls in a sealed container in the fridge for up to 2 days.

Nutrition Facts

Baked Almond Mushroom Falafel Balls (Vegan, Paleo, Gluten-Free, Soy-Free)

Amount Per Serving

Calories 329 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 3g19%

Sodium 4mg0%

Potassium 478mg14%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 2g2%

Protein 10g20%

Vitamin A 166IU3%

Vitamin C 1mg1%

Calcium 105mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.