Carrots, parsley and a few other good things make up this grain-free, gluten-free, legume-free falafel.
I was at a concert a few weeks ago and, with my stomach growling, I headed over to the concessions area. After realizing that I would be waiting for 45 minutes for food I turned away and sat back down in my camping chair. Hunger caught up with me during the opening acts so I made my way back to find no lines and very little food left.
But there was some falafel remaining so I jumped on it. It hit the spot, and made me want to go home and make more.
I came to the flour part of the recipe and thought, why not try coconut flour? And the results: great texture and flavor, a little lighter, and just coconut flour. So this is my new favorite falafel.
If you're a fan of falafel but want to stay grain-free and gluten-free, you're going to love the flavor and texture of this recipe. It can easily be made nut-free using a seed butter, and it stores and freezes well. It's a win all around.
Falafel {coconut flour}
Equipment
- Food processor
Ingredients
- 2 large carrots
- 2 green onions
- 1 cup parsley
- ¼ cup lemon juice
- 1 teaspoon cumin powder
- ½ teaspoon salt
- 1 garlic clove peeled
- 2 large eggs
- 3 tablespoons coconut flour
- ½ cup unsalted roasted almond butter or other nut or seed butter
Instructions
- Preheat your oven to 350°F (180°C or gas mark 4). Prepare a baking pan with parchment paper or a non-stick mat.
- Place the carrots, onions, parsley, lemon juice, cumin, salt, and garlic in a food processor and pulse until well chopped.
- Add the eggs, coconut flour, and nut butter to the food processor and pulse for several seconds to blend well. I like the batter to be smooth so I pulse it until it's the consistency of thick cake batter. You can also store the batter in the refrigerator and cook the falafel when you're ready.
- Scoop about 2 tablespoons of batter to form a patty and place it on the baking dish. Repeat for the remainder of the batter.
- Bake for 20 minutes or until they are firm enough to lift off the baking sheet.
- Serve warm or room temperature on top of a salad, with tahini or lemon yogurt sauce. For a dairy-free sauce, replace the yogurt with a dairy-free yogurt or my dairy-free ranch dressing.
- Store leftovers in the refrigerator for a few days or freeze for a few weeks.
Nutrition
Minty Green Salad
Ingredients
- ½ cup mint leaves
- 4 cups lettuce or other greens
- 1 cup cherry tomatoes sliced
- 1 cup cucumbers sliced
Nutrition
Yogurt Tahini Sauce
Ingredients
- 1 cup yogurt
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- 1 garlic clove peeled and minced
- chopped herbs optional
- salt to taste
Instructions
- Combine all the ingredients in a bowl and whisk to blend well. Refrigerate in a sealed container for a few weeks.
Meredith says
You used to have an amazing falafel recipe with quinoa on here, I can’t find it now. Please don’t tell me it’s gone forever? That was a family favorite!!
Erica says
Just made it visible, thanks for the reminder! I meant to update it but haven't gotten to it. https://comfybelly.com/2012/04/falafels-and-yogurt-tahini-sauce/
Meredith says
Oh thank goodness, thank you so much!!
Erica says
https://comfybelly.com/2012/04/falafels-and-yogurt-tahini-sauce/
Meredith says
You used to have an amazing falafel recipe on here with quinoa, and now I can’t find it! Please don’t tell me it’s gone forever??!!
R.s says
Great recipe! Is it possible to replace the nut and and seed butter with something else? Unfortunately can’t do both at the moment. Thank you for your response and all the best!
Erica says
I am going to try lentils and navy beans, both allowed on SCD. If you're not restricted to SCD you can use chickpeas.
Scd - Sh.m says
Hi!
I wanted to leave a comment because I use your wonderful recipes a lot! Thank you! You make it so much easier to be on the SC Diet. Your cookbook is great!
I hope you will continue to write the amount of calories in the recipes you publish 🙂 🙂
Erica says
Thanks, Shila! Yes, I will continue to include nutritional info, and I'm going to be releasing nutritional info for the SCD cookbook as well. Best wishes!
Chelsea says
Hi Erica! Great website! I tried the chili chicken stir fry and loved it! Can't wait to try more. 🙂 Just wondering what food processor you use and what size? I only have a small cuisinart one and am looking for a durable, large sized one. Thanks!
Erica says
I believe my Cuisinart is an 11 cup size, it's old though. If yours is small, just work in batches.
JosephinaMac says
Dear Erica, Finally a great falafel recipe with a substitute for the chickpeas. Instead of almond butter I had to use sunflower seed butter but the taste is absolutely 'authentic original'.
Thank you so much!
Erica says
Thanks! So glad it worked well for you. I'm making more and freezing it for next week.