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Homemade Falafel


  • 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
  • Avocado oil

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 avocado oil to cover the bottom of a large fry pan by about 1/2 inch, or at least 1/4 inch. OR, to bake the falafel: Preheat the oven to 375 degrees F. Place the falafels on a baking pan lined with parchment paper. Lightly brush or spray the falafels with a little avocado oil. Bake for 25 to 30 minutes, carefully turning them half way through.
  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 any 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.

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