I’ve always loved the idea of falafel, but only had them a few times in my life and never made ’em. That all changed when I got a craving for them a couple weeks ago. I’m sure you know what I mean by this kind of craving… you simply must make and devour whatever new delicious food idea is nagging at the back of your mind. Thankfully, my best friend, a vegetarian, was coming over so I had an excuse to whip up this concoction that I’d never even attempted before. The falafel turned out so well with all those amazing veggies and Tahini-Lemon Cream that I had to share the recipe here!
The trick with falafel is to pack in as many flavours in there as possible! From parsley to alliums to zesty spices inside the falafel and the Tahini-Lemon Cream and veggies on top, no one could ever accuse these of being boring. That said, don’t be afraid to add extra seasonings and do not hold back!
Thank you to my dear Lottie for being a wonderful food/hand model! I wish you could be here for all my pictures 🙂
Enjoy these, folks, and don’t forget to tag me on Instagram if you make this Green Goddess Falafel Bowl so I can share it with the rest of the Real Food Renegades community!
- 2 19-oz cans of chickpeas, rinsed and drained
- 4 tbsp Bob's Red Mill Gluten-Free Flour blend, or other GF all-purpose flour
- 2 tbsp buckwheat flour
- 2 cups fresh parsley, roughly chopped
- 4 cloves of garlic, chopped
- 1 medium onion, chopped
- 2 tbsp sesame seeds
- Zest of one lemon
- 1 tbsp cumin
- 1 tsp each baking powder, cardamon, & cayenne
- Sea salt to taste
- Olive oil for frying
- ½ cup all-natural tahini
- ½-¾ cup warm water
- Juice of one lemon
- Spiralized cucumber
- Sliced ripe tomatoes or cherry tomatoes
- Cubed avocado
- Extra parsley and onion
- Pulse all ingredients except olive oil in a large food processor until well combined yet not completely smooth. If your food processor is on the smaller side, simply divide all ingredients and make two batches! Both work perfectly.
- Taste and add more seasonings as desired. Make sure the flavour is bold - don't settle for bland! Also, make sure the mixture is salted enough if you used unsalted chickpeas.
- Make small, rounded, & flat patties with the mix. I made 18 patties in total.
- Heat a tablespoon or so of olive oil in a large non-stick pan and fry the falafel until crispy and browned on both sides.
- Serve immediately with veg and Tahini-Lemon Cream, or refrigerate for later! They'll last for a few more days.
- Blend all ingredients together, adding more warm water for a thinner consistency. It's great both as a thicker cream and as a light dressing.