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Falafel - Dr. Axe

Vegan Falafel Recipe


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  • Author: Dr. Josh Axe
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 1x
  • Diet: Vegan

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
  • 13 tablespoons water
  • 2 tablespoons Paleo flour
  • 68 tablespoons avocado oil for frying

Instructions

  1. Add all ingredients except the avocado oil in a food processor and blend on high until well combined, adding more Paleo flour if needed.
  2. Allow mixture to sit in the fridge for one hour.
  3. In a large frying pan over medium to medium-high heat add the avocado oil.
  4. Using a tablespoon, scoop out falafel and form into disks.
  5. Fry for 4 minutes, flip and cook for an additional 4 minutes or until golden brown.
  6. 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