These are the best falafels I have ever had and I don’t say that lightly. One of my favorite hole-in-the-wall (but very popular!) falafel places is Falafel’s Drive In in San Jose where everything about the place is perfection… the falafels are crisp, the salads are fresh, and the banana-date shakes are delicious. However, I didn’t know that a falafels flavor could actually be better… until I created these beauties. The combination of fresh herbs and spices makes these incredibly addicting and so satisfying. Oh, and they’re also much healthier than you traditional deep-fried ball of garbanzo beans. You can even make these whole30 and paleo compliant by using all cauliflower and no beans! Could it get any better?! Enjoy!!
Recipe for The New Falafel
- 1 bunch swiss chard, chopped and steamed
- 1 heaping cup riced cauliflower
- 1 15.5 oz can garbanzo beans, drained
- 1 LARGE handful each, cilantro & parsley
- 4 cloves garlic
- 2 tbs tahini
- juice of 1.5 lemons
- 1 tsp each, salt & pepper
- 1 egg
- 3 heaping tsp ground cumin
- 1/2 tsp each, turmeric & chili powder
- avocado oil for cooking
- Combine all ingredients in a food processor and pulse to form “falafel dough” (refer to photo to observe desired consistency). Do not over-blend, as eventually you could get some sort of nut-butter-like sauce.
- Adjust the seasonings or add more salt/pepper if desired.
- In a cast iron skillet, heat up about 2 tbs avocado oil. Set burner to low heat.
- Using a small cookie scoop, get a ball of dough about the size of a ping-pong ball and drop it into the oil. Repeat until your pan is full and cover with a lid or aluminum foil.
- Cook about 4-6 minutes on each side, flipping gently.
- Serve with a fresh green salad and tahini or hummus!