Easy Peasy Falafel, Whole 30 Friendly

Another savoury recipe! Did you catch our previous nourish bowl recipe? Yup your eyes aren't deceiving you. A nourish bowl! Genie and I decided to give the Whole 30 a try, which bans certain food groups (like sugar, grains, dairy, baked good and legumes) for 30 whole days.

The reason behind the Whole 30 is to break bad food habits, focus on 3 nutritious meals per day and pretty much recalibrate the body. Anyway, This post isn't about the Whole 30, it is however about our love for falafel. We absolutely love them, and have since we were kids. Our usual go to recipe involved quinoa and chickpeas, seasoned with bucketloads of cumin and paprika. So! After much pintrest-ing (is that even a word?) and drooling over amazing looking recipes, we decided that we had to create an absolutely delicious Whole 30 approved falafel recipe.

These falafel are made with veggies, coconut flour and love. The result is this insanely soft, spiced falafel, so so good. 

Falafel Health Food Project Food Photography

Yield: 24
Time: 15 minutes plus 20 minutes baking

For the falafel you will need:

  • 1 cup cooked pumpkin, mashed
  • 2 cups cauliflower
  • 1/2 zucchini
  • 2 tablespoons almond meal
  • 2 tablespoons sesame seeds
  • 1/4 cup Niulife coconut flour
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • Fresh coriander, chopped
  • Fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the nourish bowl - you can use anything you have on hand, but we used:

  • 2 cups mixed greens
  • Fresh coriander 
  • 1/2 cup shredded red cabbage
  • 1 cucumber, sliced
  • Pomegranate seeds
  • 1/2 avocado
  • A large dollop of coconut cream
  • 1 tablespoon tahini
  • 2 tablespoons apple cider vinegar
  • Juice 1 lemon
  • 1/4 cup almonds
  1. Preheat oven to 170 d C and line a tray with baking paper.

  2. Add the cauliflower to a food processor, next add the zucchini followed by the spices and fresh herbs. Add almond meal and coconut flour. Once combined, pop into a large bowl, add in the sesame seeds and pumpkin. The mix should be sticky but firm enough to roll into balls.

  3. If your mixture is too wet, add extra coconut flour & almond meal. Using a tablespoon, spoon out falafel mix into hands and roll. Flatten onto the baking tray, continue until all of the mix has been used.

  4. Next, finish with a sprinkle of sesame seeds. Pop into the oven for 15-20 minutes, until they are starting to turn a nice golden brown. Next, flip falafel and bake for a further 5 - 10 minutes. 

  5. Assemble nourish bowl with any ingredients you have on hand, dress salad with the mixture of apple cider vinegar, lemon juice and tahini and finish with a dollop of coconut cream. Enjoy!

Whole 30 falafel Food Photography Health Food Project