Falafel Recipe

Posted by in 4th of July, Cooking, Lunch/Dinner, Sandwiches/Burgers | 0 comments





Hello & Happy Monday!!





Out of all the amazing vegan eats in the NYC, my ultimate fave quick bite is Mamouns Falafel in the West Village! (I had it almost every day while studying at NYU)



Why is it so amazing?! 


Its made fresh to order, GI-NORMOUS, costs but a mere $3.00, and of course.. 

Tastes AMAZING!!

(no really, even thinking about it makes me hungry)



Being a huge fan of the classic falafel and having it be so accessible aka a falafel spot in every neighborhood, I’ve never actually explored making it myself. (we all do this)


So while developing recipes for a client I thought I would finally give it a go and incorporate coconut flour and coconut oil for a bit of added nutritionist and a hint of sweetness.. 



The result was TOTAL.YUMS. 

(No really, approved by a good friend who’s family owns a middle eastern restaurant!)




What’s great about this recipe is that you can vary the seasonings, add more veggies, even make in bulk and freeze for later use (simply defrost and bake) …and the tahini sauce can be used as a fresh n’ easy salad dressing!






Love these recipes?! Download the new Eat Drink Shrink Vegan Desserts E-book and gain access to 40+ recipes and 6 exclusive discount codes!! (learn more)









































Yields 10
Write a review
  1. 2 cups roughly chopped red onion
  2. 6 garlic cloves
  3. 2 cups cooked chickpeas, drained
  4. 1 cup lightly packed parsley leaves
  5. 1 cup lightly packed cilantro leaves
  6. 1 teaspoon salt
  7. ¼ teaspoon chili powder
  8. 2 teaspoons cumin
  9. 2 teaspoons baking powder
  10. ½ cup coconut flour
  11. Canola oil, for sauteing
  12. Pita bread, for serving
For the tahini sauce
  1. 1¼ cups tofu sour cream
  2. ¼ cup tahini (sesame paste)
  3. 2 Tablespoons fresh lemon juice
  1. Add the onion & garlic to food processor, pulse until finely minced. Remove mixture, set aside.
  2. Add chickpeas, parsley, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until roughly blended.
  3. Return onion mixture to food processor, along with the baking powder and just enough flour so that when you pulse the processor it forms a small ball.
  4. Transfer falafel mixture to bowl, cover it with plastic wrap and refrigerate it for 1 hour.
  5. Prepare the tahini sauce by whisking together the sour cream, tahini & lemon juice. Season it with salt and pepper, cover it and place it in the fridge.
  6. Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls.
  7. Set a large sauté pan over medium heat and add generous amount of canola oil. Let pan pre-heat for 3 min. then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout. Place on paper towel to absorb excess oil. Serve warm in a pita pocket w/ tahini sauce.
Eat. Drink. Shrink. http://eatdrinkshrink.com/



like1121211 Untitled611






I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes



  1. Vegan Chickpea Tuna Salad | Eat. Drink. Shrink. - […] can make falafe, hummus, bake and season them, and even use the fluid to make a vegan meringue (pinky…

Leave a Comment

Your email address will not be published. Required fields are marked *