Description
You’ll be surprised at how easy this falafel recipe is to make. We use a combo of chickpeas and black-eyed peas to get the right texture.
Ingredients
Scale
- ¾ cup chickpeas
- ¾ cup black-eyed peas
- ½ red onion, chopped
- 1 clove garlic, minced
- 4 tablespoons flat-leaf parsley
- 4 tablespoons cilantro
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon baking powder
- 1–3 tablespoons water
- 1½–2 tablespoons Paleo flour
- 6–8 tablespoons avocado oil for frying
Instructions
- Add all ingredients except the avocado oil in a food processor and blend on high until well combined, adding more Paleo flour if needed.
- Allow mixture to sit in the fridge for one hour.
- In a large frying pan over medium to medium-high heat add the avocado oil.
- Using a tablespoon, scoop out falafel and form into disks.
- Fry for 4 minutes, flip and cook for an additional 4 minutes or until golden brown.
- Add to your favorite salad and drizzle our Hummus or Avocado Ranch Dressing on top.
Notes
- You can adjust the spices to your liking, perhaps adding some red pepper flakes for some more spice.
- Alternatively, you can make this a baked falafel recipe by baking instead of frying, though it will add time to the recipe.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Main dish
- Method: By hand
- Cuisine: Middle Eastern
Nutrition
- Calories: 155
- Sugar: 1.7g
- Sodium: 217mg
- Fat: 9.9g
- Saturated Fat: 1.1g
- Unsaturated Fat: 8.8g
- Trans Fat: 0g
- Carbohydrates: 13.4g
- Fiber: 3g
- Protein: 4.2g
- Cholesterol: 0mg
