Sundried Tomato Falafels


I had never tried falafels until earlier this year and oh my goodness they were life changing! I used a recipe I found online and they were delicious but it contained oat flour. Although you can buy gluten free oats to make oat flour, I still have a hard time digesting anything with oats. I created my own version of the falafel so I could enjoy every bite and not have to worry about an unhappy digestive system.

If there is one ingredient I love as much as lemons it is chickpeas. I eat chickpeas every day. I require a large amount of protein in my diet with the high intensity workouts I do, so chickpeas are a great way to add extra protein without having to eat so much meat. #aitnobodygottimeforthat, am I right? And what better way to create falafels with an enormous amount of chickpeas….so delicious! I love this recipe because you can freeze them and pull them out whenever you need. They take no time to heat up so they are my go to during busy lunch days.


Prep Time: 15 min                Total time: 40 min

  • 1/4 white onion (chopped)
  • 1/2 cup sundried tomatoes in olive oil
  • 1/4 kalamata olives
  • 2 cans chickpeas drained & rinsed
  • 1/4 tsp salt
  • 1/2 tsp dried oregano
  • 2 Tbs lemon juice
  • 8-10 large basil leaves
  • 1/4 cup blanched almond flour

Preheat oven to 415 degrees F. After onion is chopped, sauté over medium heat until translucent. Pour a splash of water over onion to deglaze the pan if needed.

Once onion is cooked & cooled add to food processor along with 1 can of chickpeas, sundried tomatoes, olives, salt, oregano, & lemon juice. Pulse in food processor until ingredients are combined & chickpeas are ground. Add the 2nd can of chickpeas & almond flour. Pulse on low in order to keep some of the chickpeas whole.

Chop 8-10 fresh basil leaves & add to food processor. Pulse on low just a few times to combine.

Line a baking sheet with parchment paper & spray lightly with coconut or avocado oil. Use a retractable ice cream scoop to spoon mixture onto baking sheet. After all the mixture is on the baking sheet, press lightly onto each scoop to flatten.

Bake for 25 minutes. Serve right out of the oven or refrigerate for up to one week. Falafels can also be frozen up to one month. To reheat, bake for 5-8 minutes at 350 degrees F.

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