Outside of Phoenix, Arizona in an unassuming gas station is an amazing Falafel place. We call it “birthday date meal’. They call it Casa De Falafel They have a vegan wrap that is awesome. But as amazing as it is, it has some oil and oil isn’t supportive of my health goals, so here is a make-your-own-at-home-version that rivals this little gas station gem.
Food Processor, Oven
- 1 carrot, chopped
- 2 cups, cauliflower
- 1 cup, kale
- 1/2 red onion, chopped
- 1 bunch green onions, minced
- 2 cups garbanzo beans
- 1 lemon, juiced
- 1 tsp curry powder
- 1 Tbsp garlic powder
- 1/2 tsp cumin
- 1/2 cup cilantro, minced
- 1 cup chickpea flour
- 1 tsp Baking Powder
- 1 cup water
- 2 tsp Table Taste (salt replacement)
- In a skillet over medium heat add 1/2 cup water, cauliflower, onion, kale and carrots. Cover and cook ~10 minutes.
- Drain and rinse garbanzo beans. Add them to food processor chopping them into small bits. Do not puree them. Remove from food processor and place in a mixing bowl.
- Add drained cooked veggies from skillet into the food processor. Chop into small bits. Do not over process. Remove and place into the mixing bowl with the garbanzo beans.
- In a second mixing bowl, mix chickpea flour, baking powder and dry spices (curry, garlic, cumin). Mix. Add rest of water (1/2 cup) and cilantro and green onions hand chopped. Mix until just blended.
- Add bean/veggie bowl and second mixing bowl together. Fold gently.
- Roll falafels into 1″ balls. Place on non-stick pan and bake until brown for 15-20 minutes.
Helpful Things To Know
- These freeze well. I often double the recipe and freeze half. I reheat in a skillet after defrosting.
- Serve on a salad or eat them just as they are with my sour cream. Oh so yummy.
- Salt Substitute: Table Tasty is my favorite find. It’s herbs and spices exclusively. No chemicals.
- Modified to my liking. Original recipe from High Carb Hannah