Falafels are one of those amazing foods that meat eaters enjoy as much as vegetarians.
In my vegan days falafels got me through some dark times, but now I am eating to heal my autoimmune diseases and have eliminated most grains and re-introduced pastured meats.
I have seriously never felt better, but that doesn’t mean I’m only into eating meat centric meals. In fact I still have a well rounded arsenal of delicious grain free vegan recipes I love and would still consider my diet to be largely plant based.
While legumes can be tricky for some guts, I did an elimination diet that revealed garbanzos to be fairly benign for my sensitive belly.
And so, my love for falafel lives on.
The biggest problem with falafels is the price tag on the pre-made ones. It’s crazy to me considering I know how to make these delicious little bad boys right at home, and I also know how ridiculously cheap it is to do so. Two dozen falafels only cost a couple bucks to throw together.
They store in the fridge or freeze very well so you can make them ahead and always have them on hand. They are perfect to round out a salad, toss into a flatbread or just serve them up with some dips like coconut tzatziki, hummus, or my favorite cashew cheese!
The key to authentic tasting falafel that are crispy outside and fluffy inside is using dried garbanzo beans soaked for 24 hours. Yes, I’m not joking, dried garbanzos!
Whenever I come across a food blog with falafel recipes that call for canned chick peas I am so outta there! Not only are these recipes non authentic tasting, but they often call for a breading to get that crisp outer layer.
Real falafels are easy to make, take just a few ingredients and should always be 100% grain free and plant based. These ones taste like they come from your local shawarma spot. Try them out today and let me know what you think!
Delicious Herb Falafels
1.5 – 2 cups dried garbanzos soaked for 24 hours (should look like roughly 3 cups after soaking)
3 large garlic cloves
1/4 cup cilantro
1/4 cup parsley
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 tsp pepper
1.5 tsp salt
1 tbsp. garbanzo bean flour
0.5 tsp baking soda
1/4 cup refined coconut oil
Combine all of the ingredients in a food processor and blend into breadcrumb texture
Gently form small balls about the size of ping pong balls
Heat oil and fry until golden brown in two batches
Drain on a paper towel and serve with your favorite dips such as, cashew cheese, coconut tzatziki, or hummus.