POP Nutrition: Felafel and Chicken Katlets with Salsa

Hi guys,

As promised before I was leaving here is the recipe for Felafel and Chicken Katlets with Salsa.



  • 2 cups Dried Chickpeas
  • 1 Mid Red Onion
  • 3 tbs Crushed Garlic
  • 1 cup Fresh Chopped Parsley
  • 2 tsp Ground Cumin
  • 1/2 tsp Alumni Free Baking Powder

Tomato Salsa:

  • 2 large tomatoes
  • 1 small Cucumber
  • 2 tbsp Chopped Parsley
  • 1 packet Stevia
  • 2 tsp Sriracha
  • 1/2 tsp Grated Lemon Peel
  • 2 tbsp Lime Juice

Chicken Katlets:

  • 2 lb Skinless Chicken Breast Tenderloins
  • 2 eggs
  • 8 oz Fresh Pea Shoots
  • Red Pepper Flakes
  • Onion and Garlic Powder
  • 1 Small Red Onion
  • Ground Pepper
  • Paprika

Cooking Directions:

  1. To make Felafel: Place chickpeas in about and cover the with water (about 32 fl oz) for 4 hours or overnight.
  2. Meanwhile, chop onion, celery, and parsley.
  3. Drain chickpeas and then place them in a food processor along with celery, onion, garlic and all other spices, blend until finely ground.
  4. Let is stand for about 30 min to allow ingredient to bind
  5. When ready, place into muffin sheets and bake until golden brown (200C or450 F for about 20 min)
  6. When ready, let it cool down or you can eat it warm (your choice).
  7. To make Salsa: finely chop tomatoes, cucumbers, onion, and parsley, then add spices and lime juice.
  8. To make Chicken Katlets: in a food processor combine eggs, chopped chicken tenderloins, spices, and peas shoots.
  9. Blend until smooth.
  10. Preheat the oven to 180C or 350F and place 2 tbsp of mixture into the muffin sheet, add a bit of water or broth to keep the katlets moist.
  11. Bake for about 20 min or until cooked.
  12. Serve with salsa, salad, and crispy whole-grain bread.

Have a great Saturday.


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