Clean Eating

Seasoned Falafel Salad

Clean Eating

Clean eating is all about finding a healthier alternative to your favorite indulgent food. It’s not about limitations or a diet, but a lifestyle where you add healthy foods in. Join nutrition expert Arielle Haspel as she guides you through her Clean Eating favorites! (25 Episodes)
Recipe
Seasoned Falafel Salad Recipe
Prep Time: 8 Hours
Cook Time: 10 Minutes
Calories: 332
Difficulty: Easy

Nutrition Information

Recipe Serves 6
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
332
16.6% Complete
17%
Fat
14g
21.5384615385% Complete
22%
Cholesterol
0mg
0.0% Complete
0%
Sodium
506mg
22.0% Complete
22%
Carbohydrates
41g
31.7829457364% Complete
32%
Fiber
11g
44.0% Complete
44%
Sugar
7g
14.0% Complete
14%
Protein
13g
25.4901960784% Complete
25%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Vegan
Gluten Free
Vegetarian
Dairy Free
Ingredients
  • 1 pound dry chickpeas/garbanzo beans (soaked overnight or at least 8 hours)
  • ¼ cup chopped fresh parsley
  • 1 ½ tbsp almond flour
  • ½ tsp baking soda
  • Coconut oil
  • 1 small red onion, roughly chopped
  • 3 cloves garlic
  • 1 tsp sea salt
  • 2 tsp cumin
Method
Soak chickpeas overnight (or at least 8 hours) Rinse and drain chickpeas and throw all ingredients into blender and pulse until a dry (sprinkle-size) consistency (try not to make it into a wet consistency like hummus if possible). (Mixture may get stuck in bottom of blender so occasionally scoop out the sides and bottom and blend until blended) Using hands or an ice-cream scooper, mold mixture into 1.5 inch size balls Coat pan with coconut oil and over medium-high heat, carefully add falafel at a time. “Fry” each ball at least 3 minutes on each side until crispy. Serve onto of salad or in a pita with Israeli salad (chopped cucumbers, chopped tomatoes), purple cabbage pickles and tahini. Serves 6