Our lovely contributing chef Kelly Barlow (Eat Pray Cook) is back with a mouthwatering and easy savoury recipe perfect for a snack, lunch or dinner! These mini falafels made with coconut flour are light yet filling, gluten free and dairy free!
This recipe makes 10 delicious falafel pieces which can be added to a salad, wrap or just enjoyed on their own!
What you’ll need:
- 1 tin organic chickpeas
- 2 large garlic cloves
- 2 medium red chillies
- 1.5 tablespoons tahini
- 1 small onion
- 2 tablespoons lemon juice
- 3/4 teaspoon cumin
- Generous amount of pink salt and pepper
- Chilli flakes
- 2.5 tablespoons coconut flourAdd to cart
- Coconut oil for cookingAdd to cart
- 2 large garlic cloves
- 2 medium red chillies
- 1.5 tablespoons tahini
- 1 small onion
- 2 tablespoons lemon juice
- 3/4 teaspoon cumin
- Generous amount of pink salt and pepper
- Chilli flakes
- 2.5 tablespoons coconut flourAdd to cart
- Coconut oil for cookingAdd to cart
Let’s get started!
1. Start off by simply adding all the ingredients to a food processor and blending until even.
2. Form the mixture into falafel patties and set aside. Make sure it’s solid enough to hold its shape – if it isn’t, simply add more coconut flour!
3. Heat a skillet with coconut oil, and cook each side for a few minutes, until thoroughly warmed through!
4. Serve on a bed of leaves with a lemon juice, tahini, and garlic dressing!
5. Enjoy!
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