Traditional Restaurant Style Falafels

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)
Serves 4

Ingredients:
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

Garnish:
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

Directions:

1. Place chickpeas and ½ teaspoon baking soda in a large bowl and cover with 3-4 cups cold, filtered water.  Cover with plastic wrap and soak on counter top for 24 hours. Drain.
2. Place chickpeas, remaining ¾ teaspoon baking soda, leek, parsley, garlic, lemon juice, cumin, salt, paprika, pepper and hot sauce into a food processor or high power blender. Process 30 seconds to 1 minute or until a chunky paste forms. 
3. Using your hands, form about 30 ‘flattish’ balls, about 1 heaping tablespoon each. Press each ball to release any excess moisture and place on a plate. Making them flatter instead of more rounded balls will allow you to fry them using less oil (always a healthier choice)!
4. Heat 2 tablespoons oil in a large skillet over high heat until oil is shimmering hot. Once oil is shimmering, add falafel balls and cook 3 minutes per side or until a deep golden brown all over. Add more oil as needed to make sure pan is well coated with a good amount of oil the entire cook time. You may use up to 3 or 4 tablespoons total. Depending on the size of your skillet, you may need to work in batches. 
5. Transfer cooked balls to a plate and use paper towels to drain any excess oil (there should not be much). 
6. Serve hot inside pita wraps with lettuce, tomato, and tzaziki sauce or just place over greens and pour on tzaziki for a lighter meal. For those on our anti-inflammatory meal plan, enjoy falafels over mixed greens of choice with veggies and creamy cucumber ranch dressing. 

Enjoy and let us know what you think...
~Billie

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.