Heather’s Falafels

Name: Heather’s Falafels
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 6
Ingredients: DO NOT SUBSTITUTE CANNED BEANS, THEY WILL NOT WORK IN THIS RECIPE; 1 Small white onion, roughly chopped; 1/4 Cup Kale, chopped; 3-5 Cloves Garlic, chopped; 1 1/2 Tbsp Flour (optional); 1 3/4 Tsp Salt (optional); 2 Tsp Cumin; 1/4 Tsp Paprika

By Heather McDougall

Serves: 6

Prep Time: 15 min

Cook Time: 14 min

Ingredients

2 Cups Dried Chickpeas/Garbanzo beans: Overnight Soak (8-12 hours) or Quick Soak method for beans (1 hour 15 minutes)

DO NOT SUBSTITUTE CANNED BEANS, THEY WILL NOT WORK IN THIS RECIPE

1 Small white onion, roughly chopped

1/4 Cup Kale, chopped

3-5 Cloves Garlic, chopped

1 1/2 Tbsp Flour (optional)

1 3/4 Tsp Salt (optional)

2 Tsp Cumin

1/4 Tsp Paprika

Directions

Soak the beans in cold water overnight. If you are in a hurry you may use the Quick Soak method by placing the beans in a medium pan and cover with cold water. Bring to a boil and boil for one minute. Cover, turn off heat and let soak for at least 1 hour. Preheat the oven to 350 degrees. Once the beans have doubled in size, they are ready to use. Drain, rinse and add the beans to your food processor, along with all of the other ingredients. Puree until the mixture is a diced consistency. You do not want it too mixed, like hummus, or the falafels will be heavy. If you don’t mix them enough, the falafels won’t stick together. Form into small patties and place on a baking sheet lined with parchment paper. I like to scoop these out with an ice cream scooper and then flatten with my hand. Bake for 8 minutes, flip and bake 6 minutes more.

Print Recipe

Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.

Recommended Recipes

Heather’s Falafels

Ingredients

Directions

Recommended Recipes

Hummus Veggie Wrap

Red Veggie Burgers

Beetroot Hummus Veggie Wraps