Mouthwatering Almond Meal Veggie Falafel Recipe
As a chef, I’m always looking for ways to create delicious and healthy meals that everyone can enjoy. And that’s exactly what I’ve done with my almond meal and veggie falafel recipe. This is not your typical falafel recipe, as it uses almond meal instead of traditional flour, making it gluten-free and packed with nutrients.
But don’t let the healthy ingredients fool you. These falafels are incredibly flavorful, with a perfect balance of spices and vegetables that will have your taste buds dancing. You’ll find ingredients like cremini mushrooms, zucchini, cabbage, cilantro, and parsley all blended together in perfect harmony.
One of the best things about this recipe is that it’s incredibly versatile. Whether you’re looking for a low-carb, vegan or keto option, this recipe provides an alternative to traditional falafels that’s just as tasty. With substitutions like coconut flour instead of garbanzo flour or cauliflower instead of almond meal, there’s no limit to the possibilities.
If you’ve never made your own falafels before, don’t worry. This recipe is easy to follow and requires only a food processor and some pantry staple ingredients like chickpea flour, garlic cloves, ground cumin and coriander.
Whether you’re cooking for yourself or sharing with friends and family,this almond meal and veggie falafel recipe promises to deliver on both taste and health. Get ready for crispy falafels that are baked to perfection without any oil – the ultimate combination!
Why You’ll Love This Recipe
This almond meal and veggie falafel recipe is not only delicious but also has many great nutritional benefits. If you’re someone who loves falafels, then this recipe is a must-try. What makes this falafel unique is the combination of ground coriander, paprika, cumin, and fresh herbs like cilantro and parsley that complements the nutty flavor of almond meal. The texture of the falafel is crispy on the outside and moist on the inside.
What makes this recipe even better is that it is low-carb, gluten-free, and oil-free, making it an excellent option for those on a keto or vegan diet. The primary ingredient used in this recipe is almond meal (or almond flour) which adds a subtle yet enjoyable taste and makes the falafels crispy. Almond meal is packed with healthy nutrients such as protein, healthy fats, and fiber that make it an ideal substitute for other types of flour.
This recipe also includes a range of vegetables such as cremini mushrooms, green zucchini, and cabbage that provide an additional layer of nutrition to these falafels. These added veggies give the falafels color and texture while adding essential vitamins and minerals to your diet.
If you’re looking for a tasty alternative to traditional chickpea falafels at home without all of the oil that comes from frying them in oil, this almond meal version might be just what you’re looking for! It’s a healthier option that doesn’t compromise flavor or texture. The combination of flavors in this recipe makes it taste like restaurant-quality food!
Ingredient List
- 1 can of chickpeas (15oz), drained and rinsed
- 1/2 cup of almond meal
- 1/4 cup of garbanzo flour
- 1/2 onion (yellow or white), roughly chopped
- 2 cloves garlic
- 1 green onion, chopped
- 4 medium cremini mushrooms, sliced
- 1/2 green zucchini, grated
- 1/2 cup finely shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp baking powder
- Salt and fresh ground black pepper to taste
Note that this recipe is gluten-free and low carb. It is perfect as a vegan falafel alternative to traditional fried falafel mix. If you are aiming for a keto-friendly dish, you may replace almond meal with coconut flour.
The Recipe How-To
Now let’s get into the heart of the recipe – the delicious and healthy falafel. This recipe is gluten-free, low-carb, and oil-free, making it a perfect option for those following a special diet or simply looking for a wholesome and nutritious meal.
Ingredients:
To make these almond meal and veggie falafels, you will need the following ingredients:
- 1 cup of chickpea flour
- 1/2 cup of almond flour
- 1/2 cup of finely ground almond meal
- 1 onion
- 2 cloves of garlic
- 1 tsp of ground cumin
- 1 tsp of coles ground coriander
- 1 tsp of paprika
- Freshly ground black pepper and salt to taste
- A handful each of fresh parsley and cilantro leaves
- 4 cremini mushrooms
- 1 green zucchini
- A small piece of cabbage
- Hot water
- Nutritional yeast (optional)
Instructions:
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Begin by preheating your oven to 375°F.
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In a food processor, combine the chickpea flour, almond flour, finely ground almond meal, onion, garlic, cumin, coriander, paprika, black pepper, and salt. Pulse the mixture until it is well combined.
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Add in the parsley, cilantro, mushrooms, zucchini, and cabbage to the food processor. Pulse the mixture until everything is well chopped and blended together.
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With the food processor running on low speed, gradually add in hot water until the mixture forms into a thick paste that can be easily molded into falafel balls.
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If you wish to add nutritional yeast for extra flavor and nutrition, now is the time to add it in.
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Moisten your hands with cold water and use them to shape approximately tablespoon-sized portions of mixture into bite-sized falafel balls.
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Place the falafels onto a baking sheet that has been lined with parchment paper or greased with cooking spray.
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Bake for about 20 minutes or until the falafels become lightly browned on all sides.
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When they are done baking, remove from oven and allow them to cool off slightly before serving.
With this easy-to-follow recipe, you can recreate these tasty and healthy baked veggie falafels at home!
Substitutions and Variations
Are you looking to switch things up or make some modifications to the classic recipe? Here are some substitutions and variations to consider:
Replace almond meal with other flours: If you’re allergic to almonds or simply don’t have any on hand, fear not! You can easily replace the almond meal with other flours, such as coconut flour or chickpea flour. Just keep in mind that the texture and taste might differ slightly.
Try different vegetables: While this recipe calls for a mix of cremini mushrooms, green zucchini, and cabbage, feel free to experiment with different veggies based on your preferences. Carrots, spinach or even pumpkin could add an interesting twist.
Make it spicier or milder: Adjust the heat level of your falafel by adding more or less fresh ground black pepper, paprika, cumin, or coriander depending on your taste buds.
Experiment with herbs: Swap out the fresh cilantro and parsley with mint, basil, or oregano for an alternate fusion of flavors.
Consider different cooking methods: While we recommend baking these falafels for optimal health benefits, frying them can make them extra crispy if you are looking for a more indulgent treat.
Mix up the presentation: Instead of serving the falafel balls on their own as a snack, try stuffing them into a pita bread along with chopped lettuce, cucumber and tomato. Drizzle some tahini sauce over the top for a delectable finish.
These substitution ideas will allow you to create your unique take on this traditional Israeli classic. Remember always to have fun and experiment in the kitchen!
Serving and Pairing
When it comes to serving and pairing the delicious Almond Meal and Veggie Falafel dish, there are so many options to choose from! You can opt for traditional falafel toppings like tahini sauce, hummus, or tzatziki for a burst of creamy flavor. Alternatively, you can jazz up these homemade falafels by going with a sweet mango salsa topping or guacamole side, giving you that pop of tropical flavor.
Another cool option is to incorporate it in a wrap sandwich filled with fresh veggies and some hummus dressing to make it easy for lunch at your work or school. This option will also give you that fulfilling feeling of being healthy since it’s a gluten-free, low-carb keto friendly recipe.
In addition, I find that pairing the Almond Meal and Veggie Falafel with other dishes like tabbouleh salad or vegan soup adds another layer of nutritional value to the meal. The aroma that comes from this dish goes incredibly well with freshly chopped parsley or some shredded cabbage on the side, making for a stunning plate that’s as appetizing as it is nutritious.
Finally, for those who are looking for an exciting serving experiment, try creating a Mediterranean platter experience filled with falafel bowls or baked oil-free almond meal pulp cauliflower falafels generously spread on top of roasted pepper hummus dip alongside pita bread chips dipped in garlic herb infused olive oil- Yum!
The serving possibilities are endless with these homemade Almond Meal and Veggie Falafels; it all depends on what floats your boat!
Make-Ahead, Storing and Reheating
This recipe for almond meal and veggie falafel is perfect for preparing in advance, as it can be stored in the refrigerator for up to three days. This makes it an ideal make-ahead dish for gatherings or events, where prepping ahead of time can ease stress on the day of the event.
To store this dish, simply transfer your baked falafel into an airtight container and place it in your fridge until needed. To reheat, you can either pop them back into the oven at 350°F (180°C) for about 8-10 minutes or microwave them for a few seconds.
However, if you are looking to save time in the kitchen, these falafels can also be made ahead of time and kept uncooked in the refrigerator or even frozen for later use.
To refrigerate uncooked falafel mixture, wrap it tightly with plastic wrap or store it in an airtight container before placing it in your fridge. This method will keep your uncooked mixture fresh for 1-2 days.
On the other hand, to freeze uncooked falafel mixture, portion your mixture into desired sizes and wrap each portion tightly with plastic wrap before placing them all together into another freezer-friendly plastic bag or container. This way, you can keep them in your freezer for up to 2 months.
Whenever you are ready to cook them up again, thaw them completely overnight in the fridge if they were frozen and then follow the baking instructions from the recipe to get crispy falafels every single time.
Overall, whether store-bought or homemade tahini sauce is used as a dipper, these almond meal and veggie falafels make perfect leftovers that are still full of flavour – even when reheated!
Tips for Perfect Results
Making falafel can be a challenge, especially when trying to achieve the perfect texture and flavor. However, with a few tips and tricks, you can make the best falafel you’ve ever had. Here are my recommendations for making perfect almond meal and veggie falafel:
Firstly, it is important to use fresh ingredients. This includes fresh cilantro, parsley, green onion, and cabbage. Using fresh vegetables will not only enhance the flavor of your falafel but also the nutritional value.
Secondly, it is crucial to have the right consistency of mixture. To achieve this, process the chickpeas in a food processor until coarsely ground before adding the other ingredients. Do not over-process as this can result in a paste-like texture.
Thirdly, let the mixture rest for at least 30 minutes in the refrigerator before shaping it into patties. This will help to firm up the mixture and make it easier to handle.
Fourthly, when shaping the falafel patties, make them small enough so that they cook evenly and get crispy all around. About 1-2 tablespoons worth of mixture should do it.
Fifthly, baking instead of frying is a healthier option that also results in less oily falafel patties. To bake them successfully, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Brush both sides of each patty with coconut oil, then bake for 25-30 minutes until golden brown all over.
Lastly, do not be afraid to experiment with different seasonings and flavor combinations! Try adding different herbs such as basil and mint or spices like smoked paprika or turmeric. You can also try swapping out the almond meal for other gluten-free flours like coconut flour or chickpea flour.
With these tips and tricks, you will surely create some of the best homemade almond meal and veggie falafels that are crispy on the outside, fluffy on the inside and full-on flavor without grease!
FAQ
Before you begin preparing your almond meal and veggie falafel, it’s important to have a strong understanding of the recipe. Here are some common questions and answers to help guide you through the process.
Is there a difference between almond meal and almond flour?
When it comes to almond-based ingredients, it’s important to know the distinction between almond meal and almond flour. The primary difference lies in the type of almond used. Almond meal is typically made from whole, unpeeled almonds, while almond flour is made from blanched, peeled almonds. This variance results in a difference in texture and appearance between the two products. Almond flour has a finer texture and lighter color than almond meal.
What is the binder in falafel?
To achieve the ideal consistency for falafel, the key ingredient is ordinary all-purpose flour. No need to get fancy here. Gradually sprinkle a few tablespoons into your mixture at a time, until you can effortlessly shape it into balls or patties. Avoid the urge to overmix the falafel batter, though. Keep it simple and precise.
Can you replace almond meal with flour?
When it comes to substituting almond meal with flour, a straightforward 1:1 replacement by weight is possible. However, from my experience, using 20% less flour produces the best and most consistent outcomes. Let’s say a recipe demands 120g (4.2oz) of almond meal/almond flour; in that case, I would swap it with 100g (3.5oz) of all-purpose (plain) flour.
Why can’t you use canned chickpeas for falafel?
The key to making delicious falafel is using dried chickpeas instead of canned ones. This is because canned chickpeas have already been cooked and lost much of their starchy content which is crucial for the falafel to hold its shape. As a result, dried chickpeas are essential to ensure that the falafel are able to stick together properly.
Bottom Line
In conclusion, this Almond Meal and Veggie Falafel recipe is a game-changer for anyone looking for a delicious yet healthy meal. Not only is it gluten-free and low-carb, but it is also oil-free if baked instead of fried. The combination of fresh vegetables and aromatic spices creates a truly irresistible flavor that even meat-lovers will enjoy.
So, whether you’re a vegan looking for an alternative to traditional falafel or simply want to try something new, this recipe is definitely worth a try! Impress your friends and family with homemade falafel that is crispy on the outside and filled with bursts of flavor on the inside.
And don’t forget to pair it with some tahini sauce for an extra indulgent experience. Trust me when I say that the flavors in this dish will transport you straight to the streets of the Middle East.
So, what are you waiting for? Grab your food processor, gather your ingredients, and get ready to make the best falafel you’ve ever tasted!
Almond Meal and Veggie Falafel Recipe
Ingredients
- 2 ounces yellow onions
- 1 ounce green onion (scallions)
- 4 medium garlic cloves
- 2 ounces cabbage
- 4 ounces green zucchini
- 2 ounces crookneck yellow squash or 2 ounces pattypan squash
- 4 ounces sliced cremini mushrooms
- 1 tablespoon chopped fresh parsley (Italian parsley)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons hot water
- 1/2 cup almond meal
- 2 tablespoons coconut flour
- 2 tablespoons garbanzo flour (Bob's Red Mill garbanzo-fava flour)
- 2 tablespoons nutritional yeast
- 1 tablespoon powdered peanut butter (JustGoodStuff or PB2)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked spanish paprika
- 2 teaspoons ground coriander
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon baking powder
- 1 tablespoon coconut oil, for sauteing
Instructions
- Place the onions, garlic, cabbage, zucchini, squash, mushrooms, parsley, and cilantro in a food processor and whir until minced.
- In a large, flat skillet, saute the minced vegetables until they are slightly browned, then remove from heat.
- Place sauteed vegetables, hot water, and the almond meal, coconut flour, garbanzo flour, nutritional yeast, powdered peanut butter, spices/salt/pepper, and baking powder in a large bowl and combine well. Add more coconut flour if required.
- Place mixture in an airtight container and allow to cool in refrigerator for 30 minute to meld.
- To cook: take approximately a tablespoon of the mixture, and make into patties a bit less than 1/2-inch thick. Saute both sides of patties in coconut oil on a medium heat - they brown fairly quickly, so keep watch, it only takes a couple of minutes per side.
- Serve in pita, whole wheat tortillas, or low-in-carb wraps with baby spinach as greens with tahini-yogurt sauce, and enjoy!