Things won’t always work out the way we intend.
Meals so carefully planned go uneaten. Resolutions made with THE BEST intentions, dissolve. Friendships, relationships, careers…change.
OR you spill coffee into your laptop mid blog post and now your space bar sticks and smells like hazelnut creme, so you hijack a seemingly innocent recipe to get weirdly deep and philosophical.
Also, anyone in the market for a half dead laptop? No? OKAY.
What I’m trying to say is that we try so damn hard to control everything, that once things are out of our control we react, and it’s usually negatively. Oh, and super self-destructive. That time when you tried to build your savings but your car got a flat so you splurged...on everything. What’s the point? Or you made it to, and then quit on, day 3 of a 30 day ab challenge because you had to work late and WHAT WAS THE POINT?
There’s always a point. Stuff happens. Carbs happen. This FLATBREAD happened and it was delicious and full of fiber. That doesn’t mean I’m going to start eating carbs all day, but it means that sometimes I can eat a lower carb (not keto) food without eating ALL OF THE CARB FOODS.
As for my non-coffee compliant laptop, it’s not great, but it happened. If you were wondering how it happened, I sneezed mid drink.
SO instead of obsessing over the things I cannot change (or things I tried to change but didn’t) I am going to obsess over this FALAFEL FLATBREAD with all of the fixins’ and not be sad.
Low(ish) Carb Falafel Flatbread
It might have carbs, but it’s better than gluten! For me, anyway…
There are only THREE ingredients in this flatbread and one of them is water. So, basically two.
Oil and boxed falafel mix.
It doesn’t get any easier than that, folks!
Check out THIS post for the full pictorial.
What you are left with is the darkest, spiciest, falafel-eeee cracker bread thing for toasting, topping, or whatever.
Creamy Burrata and marinated tomatoes?
Oh YES! she squealed with delight.
- 1 cup Falafel Mix
- 1.5 tbsp Olive Oil
- 1 cup Water
- 1 clove Garlic, mashed
- 1 tsp Lemon Juice
- 4 tbsp Mayonnaise
- Heat oven to 350 and line a baking sheet with parchment or coat with non-stick spray.
- Mix the flatbread ingredients in a large bowl and set aside for 30 minutes. This is crucial to softening the chickpea flour.
- Pour the batter in the prepared pan and bake for 30-40 minutes or until firm in the center.
- Once cooled, slice into rectangles.
- For the aioli- Mix the mayo, lemon juice, and garlic in a small dish and slather on everything.
WW Points Plus - 2 pts
Also, what did you guys think of the burrata? Our grocery store FINALLY got some in stock so I’m eating like it’s not 140 calories per ball…