Green Falafel Bowl

SERVINGS: 6
DIETARY: Gluten-Free, Vegetarian
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 15 min/15 min

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Falafel

• 3 c. dried chickpeas, soaked overnight covered with 2-3 inches of water over the top
• 1/2 sweet onion, roughly chopped
• 1 c. parsley, roughly chopped
• 1 c. cilantro, roughly chopped
• 1 small green chile pepper, serrano or jalapeno pepper
• 3 garlic cloves
• 1 1/2 tbsp. cumin
• 1 tbsp. cardamom
• 1/4 c. almond flour
• 1 tsp. baking soda
• avocado oil

Sides

• Roasted Broccoli
• Pickled Red Onion
• Tzatziki Sauce
• Hummus
• White Rice

1. Drain and rinse the chickpeas and add them to a food processor with the onion, parsley, cilantro, chili, garlic, cumin, salt, cardamom, and black pepper.
2. Pulse the food processor until the mixture resembles the texture of coarse sand. I like mine with more texture, but not too chunky.
3. Transfer the mixture to a bowl and add the almond flour and baking soda. Stir until completely combined and uniform.
4. Cover and refrigerate for 30-60 minutes.
5. Scoop the falafel into balls or patties. If it's too wet, add more flour. If it's too dry, add lemon juice.
6. Once the falafels are formed, cook them one of two ways for healthier options. One way is to put them on a cooking sheet and place them in the oven for about 15 minutes or until brown at 400 F. Another way is to place them in an air fryer, spray with avocado oil, and cook for the same time at the same temperature.
7. Either cooking method, serve on top of some rice with roasted broccoli, pickled veggies, tzatziki, and hummus!