Fall Falafel
Prep time
Total time
These guys are so quick they’ve become our Go-To Fall Dinners. We serve them over salads if we need to get in some more greens… or in brown rice wraps for something a little more filling! Benefit: Stabilized Blood Sugar. Due to Chickpea’s high fiber and protein count, they keep your blood sugar stable and sugar regulated at a healthy rate.
Serves: 2
  • 2 cups chickpeas or 1 can (14 oz), cooked
  • ½ cup cilantro, chopped
  • 1 lemon, juiced
  • 1 pinch fresh dill, if you have it
  • 2 cloves garlic, diced
  • 1 tsp. smoked paprika
  • 1 Tbsp. cumin
  • ¼ cup garbanzo bean flour or a garbanzo/fava bean mixture (Bob’s Red Mill brand makes both)
  1. Preheat oven to 375˚F.
  2. Line baking sheet with parchment paper.
  3. Place all ingredients in a food processor and process until mostly smooth. You will have to stop food processor and scrape down sides a few times. Scoop out contents and place in a medium bowl.
  4. Form into 12 balls and press down with fingers to create little falafel patties.
  5. Bake for 10 minutes, then flip and bake for 10 more minutes.
  6. Serve with a tahini sauce (mix 2 Tbsp. tahini with lemon juice, water and ½ Tbsp. miso paste) or hummus or however you like!


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