I’m a big fan of traditional Middle Eastern cuisine. My Yemeni roots may make me slightly biased, but who can deny dishes featuring dates, olives, and figs; meals accompanied by a perfectly steeped cup of chai; or the richness of saffron added to a pot of freshly cooked rice?
Meats and animal by-products do feature in Middle Eastern dishes – I’m sure many of you have late night/afterparty shawarma stories – but there are also many vegan-friendly recipes, as well. One of my favourite plant-based dishes are falafel wraps.
Traditionally, falafels are made using chickpeas or fava beans, which are jam packed with nutrients. Whilst I love chickpeas and their versatility, I wanted to create a falafel recipe that would be easy to make, using everyday ingredients.
So, into the kitchen I went and developed this “Green Falafel” recipe. The secret to its simplicity: a food processor! I mentioned this on my @faimfoodie Instagram account, but I’ll repeat it here. The secret behind every great cook is a strong food processor. No joke!
Thanks to the food processor, the prep time for this recipe is cut by half – hello, efficiency! (Yup, I am putting my economics courses into good use.)
Not only is this recipe simple, but it’s also quite versatile. You can serve the falafels as an appetizer or feature them as part of a meal, such as a wrap. If you’re a picky eater, or have kids that prefer to skip their greens, it’s all good! This recipe is an awesome way of mixing greens into your daily diet without knowing you’re eating vegetables. You can also use any leafy greens that you prefer.
I enjoy using my falafels to “beef-up” my salads, but they’re equally scrumptious as an appetizer drizzled with a sweet tamarind and date sauce ontop.
These green falafels are everything! They are:
- filling, yet light;
- crunchy on the outside and warm and tender on the inside; and
The best part – these falafels satisfy your hunger minus the bloated feeling that springs up at the end of your meal.
- 1 chia/flaxseed egg (1 tbsp of chia/ground flaxseeds soaked in 3 tbsp of water for 15 mins)
- ½ cup oats
- 3 cups leafy greens (spinach, kale, etc)
- ¼ cup walnuts, cashews, or any nut you prefer
- ¼ cup almonds
- 2 tsp apple cider vinegar
- 3 tsp extra virgin olive oil
- ½ tsp salt
- ½ tsp Faim Foodie spice mix, or pepper
- ½ tsp onion flakes or ½ small red onion
- ½ tsp garlic flakes or 1 garlic clove
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- Pre-heat your oven to 350 degrees Fahrenheit.
- Line 2 baking pans with parchment paper.
- Wash your chosen leafy greens and thoroughly dry them.
- Place all ingredients in your food processor and blend until smooth. It should not be too wet, or dry.
- If too wet, add more oats, or if too dry, slowly add olive oil.
- Use a teaspoon to scoop out the mixture and roll between your palms to make a ball.
- Place the ball onto the baking pan. Repeat this process until all of the mixture is used.
- Bake in the oven for 20 - 25 minutes, or until the balls have slightly browned.
- Take out of the oven and let the falafels cool.
I’d love to know how you served your green falafels.