Have you ever wondered who invented words? Or how certain words were made and why?!… I do. I mean I know it has something to do with linguists and language development but its still crazy when you think of how everything in the world is named a certain something… It really is amazing! and yet such a funny thought at the same time! I’m sure we all have our own weird ideas and opinions on how words were created especially narrowing in on this one…. The “Falafel”… ha! Now how on earth did they choose that one?!?! Crazy!…. but I LOVE it 🙂
For those of you who are not familiar with these golden delicious “balls” I have quite the news for you! They are a great vegan source of protein & fiber made from soaked chickpeas, parsley, garlic and spices. Because they are mainly made from chickpeas these little guys are rich in plant protein with about 2 grams per ball, not to mention giving you about 26% of the daily recommended fiber your body needs per day! There is no doubt the “Falafel” is the perfect replacement for red meat on salads and even meatballs which traditionally are made with white flour. <—(boo)
Falafels are enjoyed as deep fried balls or patties traditionally in the Middle Eastern. Commonly served in pita’s or flatbreads acting as a wrapped sandwich, or topped on salads with pickled veggies, hot sauce and drizzled with tahini-based sauces. Falafel balls are also well known to be eaten alone as a snack or served as part of a “meze” tray (assortment of appetizers).
As delicious as the traditional deep-fried version may sound the taste of the much more healthier version which only involves the change of baking them instead of deep frying them is a serious party in your mouth! Making falafels at home can be a bit tricky at first, but after a few batches honestly you’ll feel like a pro! Serve them up with tahini in a pita wrap OR on top of fresh greens mixed with millet or quinoa! don’t forget to incorporate a homemade yogourt dipping sauce OR my super delish homemade hummus recipe!
Prep for baking falafels is SUPER easy, throwing chickpeas, onion, herbs, spices and of course the GOTTA HAVE, MUST HAVE sesame seed goddess… Tahini! It’s taken me a few tries to really get the right recipe for these little guys, however it’s been so worth it and I am super excited to share it with you! Depending on how big or small you want to make them this recipe can make up to 20 small balls which can be pre-made and enjoyed for lunch all week long! Adding a dollop of homemade hummus and some fresh veg you will be packing in some serious protein and fiber that will give you energy for the rest of the day. I find them to be super satisfying post-workout as well. If you are looking to turn them into dinner I highly suggest adding them to pasta’s smothered in your favourite sauce or even slabbed onto a bun and enjoyed as a whopping burg with all the fixings!! MMM! Honestly though… I can guarantee whoever thought of the word “Falafel” had NO idea how many delicious ways they could be enjoyed! Not to mention how adorable looking they are 🙂
So way to go Mr.Word guy! and away you go to make these!
Happy Tuesday Friends! XO
(vegan) 
(gluten-free) 
(dairy-free)
| Prep Time | 10 minutes |
| Cook Time | 34-40 minutes |
| Passive Time | 50 minutes |
| Servings |
small balls
|
- 2 15 ounce cans (or approx. 4 cups) garbanzo beans (chickpeas) drained & rinsed
- 1 whole vidalia or sweet onion chopped
- 1/2 cup BOB's gluten-free rolled oats made into oat flour
- 1 cup fresh parsley
- 2 tablespoons extra virgin olive oil
- 2 tsp flax seeds
- 1 tsp paprika (I like to use smoky paprika for an extra bite)
- 1 tsp cumin
- 1 tsp cardamon
- 1 whole lemon juiced
- 2 garlic cloves
- sprinkle sea salt & pepper to your liking
- 2 tablespoons tahini (I like to use "Nuts to You" Fairtrade Organic)
- black & white sesame seeds
Ingredients
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