Traditional falafel is made with soaked, uncooked chickpeas but this variation is made with cooked ones. Refrigerate the uncooked mixture overnight so that it firms up a bit before frying.

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Falafel is Always a Good Idea



  • 3 cups cooked chickpeas, drained and rinsed
  • 3/4 cup chopped parsley
  • 1/2 cup chopped white or yellow onion
  • 6 cloves garlic, minced
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon ground cumin
  • 1/4 cup almond meal/flour
  • 1/2 teaspoon sea salt

Tahini Sauce Ingredients:

  • 3/4 cup sesame tahini
  • 2/3 cup water
  • 3 cloves garlic, sliced
  • Juice of 1 lemon, or to taste
  • 1/2 teaspoon sea salt
  • 1 tablespoon maple syrup
  • 1 teaspoon dried dill
  • 1 teaspoon Simply Organic Steak seasoning (weird ingredient, I know, but trust me)


  1. In a food processor, place all of the falafel ingredients and blend until it binds together but not too much so that there is still a little texture.
  2. Refrigerate overnight.
  3. To fry the falafel, heat over medium heat enough coconut oil to cover the bottom of a large fry pan by about 1/2 inch, or at least 1/4 inch.
  4. Add about 6 falafels and fry until golden brown on one side. Turn the falafels and fry on the other side until they are the same color on both sides.
  5. Carefully transfer the cooked falafels to a plate lined with paper towels to absorb the excess oil. Repeat with remaining falafels.
  6. Serve hot, a few tucked inside a pita bread, topped with lettuce, tomato, red onion and a generous drizzle of tahini sauce. Or to make it gluten free use a big lettuce leaf as your wrap!

For Tahini sauce: Place all ingredients in a blender and blend until smooth.


Frying oil: Coconut oil that can be heated to 350 degrees F.



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