Grain Free. Vegan. Amazing.
This is one of our favorite recipes! These falafels come out tasting just like the traditional restaurant quality version but with half the fat and calories. They are also naturally grain-free and vegan, so they are paleo friendly as well. But don't let the words (Grain Free and Vegan) fool you because you will feel like you are eating the real deal here - I promise! Every time I've passed along this recipe or made it for guests they are blown away.
This recipe comes together in under 40 minutes the night of your meal. You will soak 1 cup dried chickpeas and 1/2 teaspoon baking soda in 3-4 cups cold filtered water overnight. You can get dried chickpeas in the bulk section of most grocery stores. Do not use canned beans as the consistency will not work out at all if you do.
You can serve everything over your favorite mixed greens or inside a pita or wrap with Tzaziki Sauce. Or, try drizzling our Creamy Cucumber Ranch Dressing instead of Tzaziki for a dairy free and soy free option...this dressing is great for those on our Anti-Inflammatory Eating Plan. See details and the get recipe below:
Traditional Falafels (PRINT RECIPE)
1 cup dried (not canned) chickpeas (garbanzo beans), rinsed
½ teaspoon plus ¾ teaspoon baking soda, divided
1 small leek, white and light green parts, chopped
1 cup fresh parsley, chopped
3 cloves garlic, chopped
2 tablespoons lemon juice
2 teaspoons cumin
½ teaspoon salt
¼ teaspoon paprika
½ teaspoon pepper
3-4 drops hot sauce (optional)
2-4 tablespoons coconut oil or grapeseed oil
Lettuce or mixed greens of choice
Veggies of choice
Pitas or wraps of choice
Tzaziki Sauce (PRINT RECIPE) (PRINT DAIRY FREE Tzaziki RECIPE) or our Creamy Cucumber Ranch Dressing
Enjoy and let us know what you think...
P.S. - EXTRA COOL TIME SAVING TIP! Cook once, eat twice...If you find yourself liking this recipe as much as I do, then you will want to double it! I ALWAYS double or even triple this recipe and then place uncooked falafels on a parchment paper lined cookie sheet and freeze overnight. Remove the cookie sheet from the freezer and place frozen falafels in freezer safe bag or container and freeze for up to 3 months. These make super quick meals down the road when you need to throw something together fast. Just place frozen falafels on the counter top for 10 minutes prior to cooking them in hot oil and increase cooking time by 3-6 minutes, or until golden browned.
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.