Sundried Tomato Falafels

An Italian spin on a Middle Eastern dish. This is the perfect recipe for meal prepping  and freezing to re-heat later. It’s a lunch favorite!


  • 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
  • 810 large basil leaves
  • 1/4 cup blanched almond flour


  1. Preheat oven to 415 degrees F. After onion is chopped, sauté over medium heat until translucent. Pour a splash of water over onion to de-glaze the pan if needed.
  2. 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.
  3. Add the 2nd can of chickpeas & almond flour. Pulse on low in order to keep some of the chickpeas whole.
  4. Chop 8-10 fresh basil leaves & add to food processor. Pulse on low just a few times to combine.
  5. Line a baking sheet with parchment paper & spray lightly with coconut or avocado oil.
  6. 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.


Falafels can be refrigerated for up to one week and also be frozen for up to one month. To reheat, bake for 5-8 minutes at 350 degrees F.

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