Homemade Falafel Recipe

5 from 1 vote

Craving Middle Eastern food? Better make a double batch of these crispy snacks: they'll be gone before you know it.

Course Appetizer

Cuisine American

Keyword falafel

Prep Time 25

Cook Time 40

Total Time 1 5

Servings people

Calories 151kcal

Cost 12

Preheat your oven to 375 F.
In a food processor, blend the onion, cilantro, parsley, and garlic until finely minced. Set them aside in a large bowl.
1 cup onion, ½ cup fresh parsley leaves, ½ cup fresh cilantro leaves, 4 garlic cloves
Repeat the process with the cauliflower and the zucchini and add them to the bowl with the onion mixture.
2 cups cauliflower, 1 zucchini
Add the lemon zest, cumin, chili powder, turmeric, almond flour, and beaten egg to the bowl. Combine everything well, and season to taste.
¼ tsp. chili powder, 2 tsp. cumin, ½ tsp. turmeric, ½ cup almond flour, Zest one lemon, 1 egg, Sea salt and freshly ground black pepper
Let the mixture rest for a few minutes.
Spread some melted coconut oil over a baking sheet.
Form medium-sized balls with your hands and place them on the baking sheet.
Brush some more oil over the falafel and place it in the oven.
If you’re cooking them in the oven, bake them for 40 minutes. Halfway through, turn the falafel and brush them with some more oil.
If you’re cooking them on the stove, pre-heat a generous amount of coconut oil in a large sauté pan placed over medium heat for about 4 minutes. Then add the falafel, browning them on the first side for 4 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
Melted coconut oil