Clean Eating expert Arielle demonstrates how to make falafel, the healthy way. This recipe is one of those quick healthy meals your family will love.
Clean Eating expert Arielle demonstrates how to make a falafel – the healthy way. This recipe is one of those quick healthy meals you will be glad to have in your cooking arsenal. By the end of this video, you will know how to make falafel like a real pro!
This falafel recipe requires a little bit of preparation when it comes to getting your chickpeas, or garbanzo beans, ready. They must soak overnight, or at least 8 hours. You will know they are good to go once they have doubled in size, and can then be added to your food processor or blender.
Red onions give falafel a burst of flavor, along with fresh garlic cloves, almond meal, parsley, and the secret ingredient, cumin. A pinch of both baking soda and sea salt are the last ingredients to go in the food processor, and then it is time to blend. Pulse the mixture until it has texture and can be molded into balls.
When you learn how to make falafel, the size of the balls helps them cook up nicely. Arielle’s trick is to use an ice cream scooper to grab the mixture from the blender – it makes the perfect sized balls! This recipe is a twist on the traditional way in how to make falafel as they are sautéed, not fried. Sauté each side for 3-4 minutes or until they are evenly crispy.
Once your falafel has cooled, transfer them to a paper towel to drain. After they have cooled, all that is left to do is transfer them to a salad and enjoy! Falafel is one of those easy meals that you will make time and time again.
- 1 pound dry chickpeas/garbanzo beans (soaked overnight or at least 8 hours)
- 1 small red onion, roughly chopped
- ¼ cup chopped fresh parsley
- 3 cloves garlic
- 1 ½ tbsp almond flour
- 1 tsp sea salt
- ½ tsp baking soda
- 2 tsp cumin
- Coconut oil
InstructionsSoak 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. Over medium-high heat, carefully add falafel one at a time. ‚ÄúFry‚Äù each ball at least 3 minutes on each side until crispy. Serve onto of salad or in a pita with Israeli salad (chopped cucumbers and tomatoes), purple cabbage, pickles, and tahini. Serves 6
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Arielle Haspel is a certified health coach and creator of Be Well with Arielle, a lifestyle brand that emphasizes “healthified” eating and cooking, incorporating indulgence with a focus on feeling great.
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[SOUND] Today, we're making the most
delicious, crispy falafel salad.
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But the healthy way.
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I'm Arielle Haspel, get excited.
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So what we need are actually
dried chickpeas, garbanzo beans.
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And make sure that you soak them
overnight, or at least eight hours.
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And once they soak they're
actually going to enlarge and
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they're gonna double in size, like this.
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So just throw them into the food
processor or the blender.
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Here we're gonna add a little
bit of red onion as well.
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Gives it a burst of flavor.
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Then we're also gonna add some garlic,
some chopped garlic.
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We're also gonna add some almond meal.
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So, a lot of traditional falafels
actually have flour in it.
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But today, we're using almond meal,
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to add a little protein and
health benefits into it.
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Then we're also going to use some parsley.
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You can also use some cilantro, as well.
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here's the secret ingredient, cumin.
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So this is really going to give
it a burst of flavorful spices.
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We're also gonna add some baking soda
which helps bind it all together.
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Then we're gonna add a little
bit of sea salt and that's it!
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Time to blend.
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Here we go.
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Looks pretty good to me.
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You want to pulse it until
it becomes sprinkly like.
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You want it to have
a little bit of texture.
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All right, then we're gonna take
an ice cream scooper actually and
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you get the perfect round
bites when you use one.
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Look how perfectly that came out.
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And this recipe yields a lot of falafel.
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So another thing that you can do is
actually make a burger patty as well.
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Chickpeas are full of protein so
if you want a burger but
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without the meat, but
you still want the protein, use this.
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So we've got these gorgeous
falafel balls here.
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So they are ready to be cooked.
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Today we're using some coconut oil.
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So instead of frying it today,
we're actually going to be sauteing it.
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We're gonna place the falafel
balls right onto the pan.
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So you're gonna be sauteing these for
about three to four minutes on each side.
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Make sure that every side of the falafel
ball is perfectly flavorful and crispy.
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And we're gonna flip these a little bit,
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and you also want to ensure that it's
all the way cooked through, as well.
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And if the oil is drying up,
you can also add more oil to the pan.
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Just make sure that it gets under
every single little falafel bite.
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So once these falafels are super crispy,
I'm just gonna put them on a plate with
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a little bit of paper towel to
soak up any excess oil over here.
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So then once these are cooled,
you can just place them on a salad,
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you can place them into a pita.
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If it's the clean eating way,
I would recommend whole wheat pita, or
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you could even find a brown rice pita,
that would be even better.
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And here we've got some tahini
dressing which is actually made of
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ground up sesame seeds, a little bit
of lemon, and a little bit of sea salt.
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Look how amazing this falafel salad looks.
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Falafel that isn't fried, that your
body is gonna love you back for eating.
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And by the way, remember, you can always
make these into burger patties, too.
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Crispy and textured on the outside,
and creamy and tender on the inside.
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Falafel, the healthy way.
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I'm Arielle Haspel,
go out and buy chickpeas now.
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These are amazing.
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