Superfood Falafels

pennybenjaminMain Meals, Nourish, SuperfoodsLeave a Comment

Superfood falafelsThese falafels are tasty, versatile and one of my favourite things to have on hand for a flavour-and-nutrient-packed lunch.  They’re also a great vegan (non-meat) way to add protein to a meal.

Use what you have on hand at home and improvise as you need.

Recipe Type: GF, DF, RSF, V

Makes 8-16 falafels
Time 30mins

Ingredients:Superfood Falafels 5

  • 1/2 C your favourite seed mixture (sunflower kernels, pepitas, sesame, hemp)
  • 1.5 C dried chickpeas soaked overnight in water, NOT COOKED (can also use other lentils or pulses like cannellini beans/kidney beans/lentils etc.)
  • 1 C Cooked Quinoa (optional)
  • handful fresh spinach/parsley/coriander (optional)Superfood Falafels 4 
  • 3 cloves garlic
  • 1 small chilli (optional)
  • 2 t ground cumin
  • 2 t ground coriander
  • 2 T EVOO
  • salt and pepper to taste

Coconut flour or almond meal to coat.


  1. Place all ingredients in a food processor and process until combined (a few chunks are ok).
  2. Form into patty-sized portions and flatten out – coat with coconut or almond meal.
  3. Cook on a greased fry pan as you would a burger patty (on one side until browned then flip). Or bake in a 180 degC oven for 20-25mins, until golden.
  4. Serve hot or cold in any way you like, some ways I like them are:Like a burger patty in a lettuce (or regular) bun with tomato, cucumber, onion and some of my beetroot and horseradish dip or hummus.
    • With any salad of your choice.
    • With some hummus or cottage cheese, tomato and cucumber on a rice cracker/ryvita/seed cracker.Superfood Falafels 6
    • Crumbled over roasted veggies or through a salad.
    • In a wrap with spinach, tomato, onion, hummus and other delicious vegetables.
  5. Store in an air tight container in the fridge for up to 5 days.

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