Most of you know falafel is traditionally made with chickpeas, which is a legume. My program doesn't allow beans or legumes. Sure, they seem harmless...no corn syrup, no trans-fats, no "plastic package" surrounding this food item...so what's wrong with eating chickpeas?

Beans are very high in carbs. Sure they have protein, but with a 4:1 ratio of carbs to protein, it is considered a carb in the nutrition books. I don't believe beans have caused people to have a damaged metabolism, BUT since the typical American diet is filled with carbs and sugar, most people end up sensitive to carbs. Once that happens, things like beans have too much starch.

Beans, as well as grains, contain lectins, which are indigestible proteins found in plants that attach themselves to the lower intestine, causing a really unpleasant inflammatory response and a cascade of bowel issues. This is when people suffer from Crohn's, colitis, IBS, and other auto-immune disorders. These lectins also increase the risk of leptin resistance (which I write a whole chapter on in Secrets to a Healthy Metabolism). Leptin is the hormone that signals that we are full, which can malfunction causing over-eating.

This is why I suggest a grain-free, bean-free diet. My passion is to make this limited diet as tasty as possible so you can stay successful! Here is a recipe that you will totally enjoy that is low in starch and no lectins!

Please don't take the time to make the falafel and use "Low Carb" Pita bread... you are just setting yourself back when you eat those products. TIP: I make a large batch of Pita Bread and store in the freezer for easy additions to meals.

Josephs Flax, Oat Bran & Whole Wheat Pita Bread Ingredients = Water, Wheat, Gluten, Corn Starch, Flax, Oat Fiber, Whole Wheat, Flour, Oat Bran, Isolated Soy Protein, Soy Flour, Soy Oil, Sesame Flour, Salt, Sodium Acid Pyrophosphate, Dextrose, Sodium Bicarbonate, Calcium Propionate (A Preservative), Fumaric Acid, Potassium Sorbate, Monodiglycerides, Sucralose, Sodium Metabisulfite, Wheat & Soy

Not a good "low carb" choice!


"HEALTHIFIED" FALAFEL: 
2 cups zucchini or eggplant, pureed
1 avocado
1 tsp aluminum free baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 TBS cumin seeds, toasted and ground
1 TBS coriander seeds, toasted and ground
1/4 tsp red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Celtic sea salt and freshly ground black pepper
Coconut or Peanut oil, for frying
8 "Healthified" pita bread (click HERE to find)
Tahini Sauce, recipe follows
Shredded lettuce, sliced tomatoes, chopped cucumbers

Put the zucchini or eggplant and avocado in a food processor and pulse until almost smooth. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Place oil in a deep skillet and heat to 375 degrees F. Roll the falafel mixture into ping-pong size balls. Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don't split all the way) and put 2-4 (depending on how big you made them) falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately. Makes 8 servings.


NUTRITIONAL COMPARISON (per falafel)
Traditional Falafel = 377 calories, 12g fat, 14g protein, 59g carbs, 7g fiber (52 effective carbs)
"Healthified" Falafel = 270 calories, 12g fat, 8g protein, 18g carbs, 11g fiber (7 effective carbs)


TAHINI SAUCE:
1/2 cup tahini (sesame seed paste)
1/2 cup plain coconut kefir or plain yogurt or water
1 lemon, juiced
2 garlic cloves, chopped
Pinch salt Pinch paprika

Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing. Makes 1 cup.

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