Happy Falafel Friday, everybody!  I’m not sure if that’s a thing, but it is now.

Turn Up the Beet Falafel – it’s a backyard BBQ favorite, a lunchtime go-to and a heart-healthy option thanks to its abundance of plant nitrates.  Our bodies can turn these nitrates, which are found in beets and darky leafy greens, into nitric oxide, a vasodilator shown to prevent and treat heart disease.  So, you’re really getting a whole lot more from these little gems of deliciousness than you would from a boring old burger.  Cheers to that!


Can’t really see all the falafel under all those yummy toppings, but I promise they’re in there 🙂



Vegan, dairy free, gluten free, plant strong

Recipe by Jentry Lee Hull adapted from Coconut & Berries

Yields 8-10 falafels


  • 1 medium golden or red beet, peeled and roughly chopped
  • 3 cloves garlic, peeled, crushed and roughly minced
  • ½ small red onion, roughly chopped
  • 1 tsp. paprika
  • 1 tsp. coriander
  • ½ tsp. pink Himalayan salt
  • pinch of cayenne
  • 1 ½ cups (1-15oz. Can) chickpeas, drained and rinsed
  • Handful fresh parsley or cilantro, roughly chopped
  • Large hjandful curly kale
  • 1 Tbsp. extra virgin olive oil or tahini
  • ¼ to ½ cup flour (almond, chickpea or oat work) *


  • Collard greens leaves (use as “pita” bread)
  • Massaged red onions
  • sliced tomatoes
  • pepperoncini
  • Special Tahini Sauce – see recipe below


  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper, set aside.
  • In a food processor, add chopped golden beet. Pulse/blend until shredded into small rice-sized pieces.
  • Add garlic and onion, pulse and blend until coarsely chopped.
  • Add spices and chickpeas, pulse and blend until chickpeas become flakey in texture.
  • Add parsley/cilantro and purple kale, and blend while slowly adding olive oil/tahini.
  • Adjust seasonings to taste.
  • Transfer falafel mixture from food processor to a large mixing bowl stir in flour of choice. *Start with ¼ cup, then add more as needed.
  • Using an ice cream scoop or spoon, scoop and shape falafel mixture into small patties. Lay on lined baking sheet and bake for 15-20 minutes.  Remove from oven and flip, bake for another 15-20 minutes, or until golden brown on crisp on the edges.
  • Remove from heat and serve on collard greens, garnish with desired toppings and Special Tahini Sauce.


  • ½ cup tahini
  • juice from 1 large lemon (about 3 Tbsp. worth)
  • Juice from 1/4 orange (about 2 Tbsp. worth)
  • 1 Tbsp. apple cider or red wine vinegar
  • 1 Tbsp. maple syrup
  • pinch of cayenne, paprika and garlic powder
  • ¼ tsp. turmeric
  • ¼ tsp. pink Himalayan salt, or to taste


  • Whisk together ingredients in a small bowl until mixture is creamy and smooth. To thicken, add more tahini.  To thin, add more water.
  • Store leftovers in an airtight container in a fridge for up to a week.


thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 7/16/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – AMRAP ATTACK