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.