baked falafel with lime yogurt

Yesterday I was riding my bike in the blazing heat up hills, around curves, dodging three-wheeled trucks and I thought to myself, “I’m a warrior princess.” 

You know, normal thoughts. 

Not that I was a wimp before (actually, kinda) but I just never felt strong. I don’t know what’s happened to me, but I’m becoming the Hulk. I can do seven real push-ups, lug 6 liters of water up our crazy steep staircase, do PIlates and Zumba in the same day, run all over town in the hot, hot sun and not even feel for an instance that I’m going to faint! (The old me would have collapsed after the second push-up.) And I’m not sure what to owe it to, but I think my changed diet might have something to do with it. I’ve been avoiding (as much as I can) meat, fats and sweets in general, and have been loading up with tons of water, fresh fruits and raw veggies. We’re young right? Why not feel our absolute best?

Baked (Warrior Princess) Falafel with Lime Yogurt 

1 (15 oz.) can chickpeas, drained and rinsed

1 clove garlic

1 tsp coriander

1/4 cup fresh parsley

1 tbs olive oil

1/4 tsp salt

for the lime yogurt

1/2 cup greek yogurt

1/2 lime zested and juiced

1/4 tsp salt

Preheat oven to 425°. Combine chickpeas, garlic, coriander, parsley, salt and oil in a food processor and blend for about 10 seconds until creamy, but still a bit thick. Form into balls, brush slightly with olive oil and place on a cookie sheet. Bake for 10 minutes, turn over, and then another 10 minutes, cool slightly before serving. While baking, mix up the yogurt with the salt, zest and juice and refrigerate until ready to serve. 

Alright, let’s all unleash our hidden warrior princesses today, starting with this vegetarian recipe chock full of vitamins that will make you want to drop and give me eight push-ups!