Paleo Recipes

Easy Breezy Falafel Bowls

falafel bowlsFALAFELS!!!  If you don’t LOVE falafels we probably won’t be friends.  I’m just kidding!  Kind of… But really… WHO doesn’t just LOVE falafels?!   We LOVE them around here and I’m hoping you do, too?! I’m feeling a little health conscious today.  It’s starting to warm up again in Miami… which means swim suit season is back again after a 6 week break.  It’s actually been chilly!  When the temperature is below 70 degrees, we call that winter, just so you know!  I’ve actually been able to wear my boots a couple of times, too.  How’s that for global warming?!   All that to say, I served my falafels on a bed of nicely sauteed kale with a little drizzle or two of my Maple Tahini Sauce. (Which I could literally eat with a spoon.  It’s SO good!)  If you’re not feeling the greens, by all means, throw those babies in some pita bread and eat your heart out!

Happy Friday, y’all!  I hope you have a super relaxing weekend!  Go make THESE and start your weekend off with a bang!  🙂

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Easy Breezy Falafel Bowls

  • Servings: 10 - 12 patties
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Serve these for lunch or a light dinner... you can stuff them inside pita bread or if you're more health conscious, serve on top of some greens!


  • 1 tbsp olive oil
  • 1 cup finely chopped onion
  • 1 – 2 tbsp minced garlic
  • 1-15 oz can garbanzo beans, rinsed and drained on a towel
  • a big handful (roughly 1/2 cup) rough chopped parsley
  • 2 tbsp chopped pecans
  • 2 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp coriander
  • 1/4 tsp salt and pepper
  • 3 – 4 tbsp oat flour (for GF) or All Purpose flour
  • panko bread crumbs for coating
  • olive oil for frying
  • pita bread or greens, optional
  • Maple Tahini Sauce, optional
  • Tzatziki Sauce


  1. In a medium size saute pan on medium heat, saute the onion and garlic in a tablespoon of olive oil until translucent.
  2. Add the onion/garlic mixture, garbanzo beans, parsley, pecans, cumin, cardamom, coriander, salt and pepper to a food processor or blender.  Blend well for about 30 seconds.
  3. 1 tbsp at a time, add the flour.  Add enough flour so that the mixture isn’t wet anymore, but still holds together when you feel it.  (I used 2 tbsp of oat flour and had a perfect consistency.)
  4. Refrigerate the mixture for an hour if you have time.  This helps the falafels stay together when you fry them up!
  5. Heat up a large skillet on medium heat and add enough oil to cover the bottom of the pan.
  6. While the oil is heating up, make your patties.  I used a mini ice cream scoop to make my patties or you could use a tablespoon.  My patties were about 2.5 – 3 inches wide and about 1/4 – 1/2 inch thick.  Dredge the patties in the panko bread crumbs and place in the oil once it’s hot.
  7. Cook until browned on both sides.  This takes about 3 – 4 minutes per side.  If you want to keep your falafels warm while you’re frying the rest, put them in a 200 degree oven.
  8. Serve on top of greens or inside pita bread.  Garnish with your favorite veggies and sauce!  ENJOY!!!

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