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Herbaceous Falafel

After a failed attempt at an aqua fava recipe, what is one to do with the extra chickpeas? Simple, make some delicious falafel. As a simple side dish, these savory and sweet protein bites are easy to digest. So swap out your typical meatballs for a lighter version on those hot summer days, or pack them for lunch when you need a quick energy booster. These will become a versatile recipe for all to enjoy!


1 tbsp Lemon juice

1 tbsp raw honey (optional if you want to make it vegan)

2tbsp raw tahini

One 398ml can of chickpeas

1-2 tbsp chopped Chives

2-3 cloves of chopped garlic

Cayenne pepper

Olive oil


  1. Roast the chopped garlic in a pan with olive oil until cooked. Turn off the stove, and set the pan aside.

  2. In a medium bowl, combine lemon juice, honey, tahini, chickpeas, chives, and chopped garlic. Mash together until blended, potato masher or a heavy fork work best.

  3. Place the pan on the stove again on medium/low heat. Coat with olive oil.

  4. Roll chickpea mash into 1 inch balls and place on the pan.

  5. Sprinkle cayenne pepper onto chickpea balls. If you prefer it not to be spicy, sprinkle paprika powder instead for a nice smoky flavor.

  6. Every few minutes, gently rotate the balls until each side is golden brown. Once cooked, turn the stove off and let them cool before serving.

Makes: approximately ten balls

And there you go, it's even been picky-boyfriend tested! He claims that they were a little dry (which can happen with falafels) but says it would be tasty paired with some green curry.

Enjoy your Meatless Monday,


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