See How Simple This Falafel Recipe Really Is

See How Simple This Falafel Recipe Really Is


This falafel recipe is delicious and is a must-try for everyone. Chickpeas (actually a legume) are generally much easier to digest than beans, and soaking them helps even more. If there are leftovers, add these tasty morsels to salads, vegetable noodle dishes, and a variety of other meals. Get creative, and you will find that this falafel recipe pairs perfectly with many types of foods. The tahini sauce has lots of uses as well, and it’s also great for blood sugar regulation.

We recommend using coconut oil or animal fat (lard) from pastured or wild ducks, pigs, cows, etc., to cook the falafel. Lard is more stable than other oils at high temperatures, contains healthy saturated fats that keep metabolism working, and provides dense nutrition. Avoid lard from grain-fed or factory-farmed animals.

This falafel recipe makes one of my favorite meals for the 21-Day Clean Program. It’s pretty easy and fun to make and is entirely family friendly. Enjoy!

For Cleanse

Makes 12 Falafels

Falafel Recipe Ingredients:

1 cup dried chickpeas, soaked overnight in enough water to cover with 1 tablespoon of apple cider vinegar (or bpa-free canned chickpeas, no need to soak)

2 tablespoons freshly ground chia seed

1 medium sized onion, minced (red or yellow)

2 garlic cloves, minced

3 tablespoons fresh chopped parsley

2 tablespoons cumin

1 teaspoons baking powder

at least 1 cup coconut oil or clean animal fat (lard from pastured animals)

For the Tahini Sauce

Makes 1 pint

½ cup sesame seeds

¼ cup olive oil

sea salt, to taste

juice of 1 lemon

about ¾-1 cup water (use as needed)


First, soak the chickpeas. This step is best done at least one day (or a few days) before making this recipe. Soak 1 cup of chickpeas in 4 cups of water. Allow them to sit in the water for at least 8 hours. I usually do this step before going to bed, so that they are ready in the morning. Drain, then rinse the peas really well.


Place the chickpeas in a food processor and grind until they’re roughly chopped. Use a rubber spatula to scrape the sides then grind again. At this point you should be able to press the chickpeas between your fingers, and they should stay together.

Add in the onion, garlic, spices, ground chia, and baking soda. Pulse to incorporate.

Once the mixture is well combined, form into 1 inch balls, by hand or with a small ice cream scoop. Make sure they are packed tightly so they don’t crumble in your hands.




Next, heat up a large skillet over medium high heat. Add about 1/2 cup or more of coconut oil or lard (from pastured animals).

Once hot, add the falafels (don’t overcrowd the pan). The falafels should be half-submerged.

Continue to fry until golden brown on each side, roughly 2-3 minutes per side.

Place falafels on a paper towel to drain, sprinkle with a touch of sea salt and set aside while making the tahini sauce.


To make the tahini sauce

Place the sesame seeds, olive oil, and lemon into a high speed blender. Add a bit of water and blend on high until smooth and creamy, using more water to reach desired consistency. Season with sea salt then transfer into a jar.


Serve falafels with tahini sauce, with or without lettuce or a gluten free-wrap.


Recipe//Frank Giglio
Photography//Jenny Nelson