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Healthy Recipes



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Falafel Patties

Falafel is practically the health food of your dreams. And we say practically because despite the good-for-you combo of chickpeas, herbs and spices, these little fritters are usually deep-fried. Which means there’s room for improvement in the health department. In this recipe, we form the falafel into patties, then lightly sauté them in a pan with just a touch of olive oil. The result is equally delicious - and more nutritious.

Note: Save this recipe - you will need it to make another upcoming featured recipe (Falafel Pie with Cucumber-Tomato Salad)


4 green onions
2 garlic cloves
1 bunch parsley
1/2 bunch cilantro
1/2 bunch mint
1 serrano chile, halved and seeded
2 cups cooked chickpeas
1 egg (preferably cage-free organic)
Himalayan pink salt and freshly ground black pepper
3 to 4 tablespoons extra virgin olive oil
1/3 cup all-purpose unbleached flour (or gluten-free all purpose flour)

(As always, use organic content as much as possible for the healthiest recipe.)



1. In the bowl of a food processor, pulse the green onions with the garlic, parsley, cilantro, mint and serrano chile to roughly chop until combined. Add the chickpeas and process until the mixture is even and relatively smooth. (It will never be completely smooth, but you don’t want it to be.)

2. Add the egg, then season with salt and pepper. Process to combine. Transfer the mixture to a bowl and refrigerate for 15 to 20 minutes. (Note: The falafel can be made up to this point and stored for up to three days before cooking.)

3. Shape the falafel into small patties slightly larger than a half dollar. In a medium sauté pan, heat the olive oil over medium-high heat.

4. Working in batches, dredge each falafel very lightly in flour (you want just a slight coating). Add the falafel to the hot oil and cook until golden, 2 to 3 minutes. Flip the falafel and cook on the other side until golden, 2 to 3 minutes more.

5. Transfer the falafel to a paper-towel-lined plate and season lightly with salt. Serve immediately.

Makes 6 - 8 servings

Original recipe (modified) and image source:

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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.