Make falafel the star of your next meal! Serve in pita sandwiches stuffed with cucumber, tomatoes, and hummus, or on a salad with crisp lettuce, mint, yogurt, and a drizzle of harissa. Our falafel is rich in protein from chickpeas and almond flour, and tahini is loaded with B vitamins, calcium, and zinc.
Yield: about 24 falafel
Active Time: 10 minutes
Total Time: 30 minutes
1 (15-ounce) can garbanzo beans, drained, rinsed, and mashed
⅓ cup plus 2 tablespoons tahini
1 cup almond flour
1 large onion, finely diced
2 carrots, peeled and finely diced
1 bunch parsley, chopped
Juice and zest of 2 lemons
3 tablespoons tamari or coconut aminos
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
Olive oil, for brushing
Preheat oven to 400 degrees and line two baking sheets with parchment paper.
Place all ingredients except olive oil in a bowl and stir to combine. Form into tablespoon-sized balls and place on prepared baking sheets; brush tops with olive oil. Bake about 20 minutes, or until golden, flipping the falafels over and brushing with more oil halfway through the cooking process. Serve warm or store in the fridge for up to five days.
Photo credit: Paul Delmont
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