Ok you already know that I have Middle Eastern roots, and that I am an absolute addict when it comes to hummus – so much so that I just had to Paleofy it. But what is hummus without its falafel I have to ask?! Well it’s still pretty good but it is even better when you add some falafel into the equation.
For those of you that don’t know what falafel is it’s basically a traditional Middle Eastern deep fried delight made with either chickpeas or fava beans – either served in ball or patty form. I’ve gone for the traditional Arab version (only right considering that’s where falafel originates from) which you would of course found in Israel and I have also made this not only grain and legume free but also vegan. A lot of the Paleo Falafel recipes that I have seen online seem to use eggs. If you’ve got a nut allergy though I’m really sorry as these are made pretty much from nuts!
These Paleo Falafel taste just like the real thing and are also 100% fluffy, crispy on the outside and soft on the outside, and so melt-in-your-mouth gorgeous. They’re also perfect for little fingers – my little Anya (who is 2 this Sunday) gobbled about 6 of them in total. Although they are light in texture these will fill you up fast and are far more nutritious than the real thing.
So enough of my rambling – here’s the recipe!
(You’ll need a food processor and a frying pan with a lid to make these bad boys.)
Yields: Roughly 18-20 falafel
Preparation Time: 10 minutes
Cook Time: 8-10 minutes
1 cup ground almonds
1/3 cup boiled and peeled sweet potato (cooled to room temperature)
1/3 cup cashew butter
6 cloves garlic
1 large handful of fresh parsley (leaves only)
2 tbsp coconut flour
1.5-2 tbsp cumin powder
2 tsp light tahini paste
2 tsp ground coriander
3/4 tsp cracked black pepper
1/2 tsp Himalyan pink salt (if coarse grind until fine)
1/4 cup mixed nuts
2 tsp bicarbonate of soda
1 tbsp water
Roughly 4 tbsp coconut oil (to fry them in)
- Start by adding all of your ingredients (except for your mixed nuts, bicarbonate of soda, water, and coconut oil) to the bowl of your food processor and pulse a few times until blending for about 30 seconds max.
- Next pulse in the mixed nuts until you get a slightly more paste like bread crumb looking mixture. Leave to sit for around 10 minutes.
- Mix your bicarbonate of soda and water together until nicely dissolved and gently knead it through your mixture.
- Lightly wet your hands and roll your falafel into balls roughly no bigger than the size of a fresh apricot. If you prefer patties just flatted the falafel balls out with the palm of your hand.
- In a large frying pan (that comes with a lid) heat 1 tbsp of your coconut oil until fully melted. Place about 5 of your falafel into the frying pan and cover with a lid. Cook for 2 minutes before rolling with a spatula to brown another side and cover and cook again for another minute. Repeat until all sides have been browned. Remove from the pan and place on some kitchen towel to absorb any excess oil.
- Add another 1 tbsp of coconut oil and cooking another 5. Repeat the process until all falafel are cooked.
- Enjoy hot or cold and serve with a squeeze of lemon juice and some Paleo Hummus.