When was the last time you made falafel? When was the last time you ENJOYED falafel? The answer is now! This falafel recipe makes a perfect lunch or a light dinner. Great recipe to whip up for your vegetarian guests, but delicious enough for everyone!
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Keeping lunch interesting with falafel!
Now my husband can eat the same thing for lunch everyday for years. YEARS! Once he finds something that he enjoys, he sticks with it. I cannot do this. I may like it for a day or two but by day three, I am over it. Last week I made this curry chicken salad on romaine with slivered almonds, and I made enough for a week so that way I didn’t have to think about it, it was already ready. Way to go me! Meal prep! By day two I couldn’t eat it. Its not that it wasn’t good, I have just found with lunch, in particular, I need to have a rotating schedule, otherwise I am burned out and I end up eating a bowl of cereal with some cookies and chips. Not my most shining moment.
So now this little beauty has made it into the rotation.
Falafel is full of good protein
Falafels fulfills all the lunch requirements; filling but not heavy, protein to fill me up and last me until dinner, and something new and exciting to take me out of my mundane lunch trend. The best thing of all is it lets me enjoy salad which is quite a feat in itself since I usually avoid salad, on principle. This particular salad is one of my go-to’s with avocado, tomato, red onion on a bed of spinach with whatever dressing I have on hand. Now when I make this for dinner, it needs to be a little more filling so I serve it in a pita pocket with tzatziki, or with a side of naan.
Putting this recipe together
Seriously, throwing this falafel recipe together couldn’t be easier. Just put all your ingredients into your food processor and process until finely chopped. Then scoop into balls. I like to use this scoop (same one I use for cookies) to keep everything nice and uniform. And I love the grip on this scoop! So comfy!
Love this falafel recipe? Try these other vegetarian meals!
Simple Healthy Falafel
- 1 10 oz can of garbanzo beans drained
- 4 cloves of garlic peeled
- 1/2 red onion
- 3 Tbsp lemon juice
- 1/3 C parsley
- 1/4 C bread crumbs
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- In a food processor, add all ingredients. Pulse until finely chopped, scraping down sides a few times.
- Scoop into cookie-sized balls (about 2 Tbsp)
- Heat 2 Tbsp olive oil in skillet on medium heat for 3 minutes.
- Add falafel to skillet, careful not to crowd so you have enough room to flip.
- Cook on each side for 3-4 minutes until browned. Add olive oil when you flip if the pan gets dry.