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Herby Green Falafels 

herby green falafels on a bed of beetroot hummus with sprouts on top


1 15 oz can of chickpeas, rinsed and drained

1 sm onion diced

2 tbsp tahini

2 tbsp chickpea flour

2 cloves of garlic

½ tsp baking soda

2 tsp cumin

1 tsp salt

Zest of one lemon

3 big handfuls of herbs of your choice, I like parsley, dill and cilantro


To keep your falafels bright green, it’s important to blanch your herbs before using. To blanch your herbs, simply cook the greens in salted boiling water until bright green (1 minute) and quickly move to an ice bath. Drain and chop the herbs finely and set aside.

Preheat the oven to 450

In a food processor blend herbs, onion and garlic into a paste. Add remaining ingredients to the food processor and blend until smooth.

Form the falafel batter into patties with about 1 heaping tablespoon and place on a lined baking sheet. The patty shape helps to make sure the falafels get nice and crispy. Feel free to top with sesame seeds or flakey salt for extra crunch. Bake in the oven for 45 minutes and flip halfway through.

Serve with hummus, greens and tahini or put these in a sandwich! Store any leftovers in an airtight container for up to 5 days.

- Fran Allen, Holistic Nutritionist + Skin Therapist at PA @hello.fran.allen

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