Almond Falafel


Almond Falafel 2

This. This is pretty darn delicious if I may say so myself. I’ve seen walnut falafel in a supermarket before but the ingredients were terrible (too few walnuts, too much god know what etc etc) so I decided to see if I could see what me and the Vitamix could create. I went with almonds instead of walnuts because the nutritional value always appealed to me over any other nut so I essentially buy them in bulk to make almond butter/ anything else. Walnuts can be used in place if they take your fancy.

The smell that fills your kitchen as these are roasting in the oven is extremely enjoyable. You can serve this as an entrée, put them in a wrap, I ended up popping them in with a salad for lunch.

[Makes 14 Falafels]


  • 1 Cup Almonds Soaked Overnight (Or soak for a few hours, or even, if you’re desperate as they are but with a touch of water)
  • 1 Date (pitted)
  • 1/8 Cup Sesame Seeds
  • 1.5 Tbsp Parsley
  • 1.5 Tbsp Coriander
  • 2 Tbsp Oregano
  • 1/4 tbsp Cumin (or a bit more, I don’t really like cumin)
  • 1 Large Clove Garlic (or 2 small)
  • 1/2 tbsp Lemon Juice
  • 1/2 tbsp Olive Oil
  • 1/2 tsp Salt
  • Some Black Pepper

Pre-heat your oven to 170°C

In a blender/magic bullet/food processor, blend Almonds and Date until it’s like a thick purée.

In a mixing bowl, add the remaining ingredients and mix by hand (if at any point it’s a bit dry, add some olive oil or even water if you’re oil conscious)

When it’s thoroughly mixed, form and press them into falafel balls.

Place on a baking tray in the oven until they look crispy (around 30 minutes).

Serve and Enjoy!




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