Paleo Classic Falafel Balls
Dive into the delicious world of these Paleo Classic Falafel Balls—a healthier, grain-free twist on the traditional recipe that's both satisfying and nutrient-packed! Made with raw almonds and sunflower seeds instead of chickpeas, this recipe is perfect for anyone following a Paleo or gluten-free lifestyle. Fresh parsley, cilantro, and aromatic spices like cumin and coriander infuse these falafel balls with bold, authentic flavors, while coconut flour creates a sturdy, protein-rich base. Lightly sautéed in coconut oil to golden perfection, these falafel balls boast a crispy exterior and a savory, herbaceous center. Ready in just 35 minutes, they make an ideal appetizer, snack, or centerpiece for a Paleo-friendly meal when paired with lettuce wraps, fresh veggies, or a zesty dipping sauce. These wholesome falafel balls are proof that you can enjoy classic Mediterranean flavors while sticking to clean, healthy ingredients!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 0.5 cup Raw sunflower seeds
- 1 cup Chopped fresh parsley
- 0.5 cup Chopped fresh cilantro
- 1 chopped Medium onion
- 3 minced Cloves garlic
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 cup Coconut flour
- 3 tablespoons Coconut oil
Instructions
Begin by soaking the raw almonds and sunflower seeds in water for at least 4 hours or overnight to soften them up for easier blending and digestion.
Drain and rinse the almonds and sunflower seeds. Transfer them to a food processor.
Add the parsley, cilantro, onion, and garlic to the food processor. Pulse until the mixture is finely chopped but still has some texture.
Add cumin, coriander, baking soda, sea salt, black pepper, and coconut flour to the mixture. Process until everything is combined into a rough dough.
Form the mixture into small balls, about the size of a golf ball. You should have approximately 12-16 balls.
Heat coconut oil in a large skillet over medium heat.
Once the oil is hot, add the falafel balls, taking care not to overcrowd the pan.
Cook the falafel balls for about 3 minutes on each side, until they are golden brown and crispy.
Remove the falafel balls from the skillet and drain excess oil on a plate lined with paper towels.
Serve the Paleo falafel balls warm, with your favorite Paleo-friendly dipping sauce or in a lettuce wrap with fresh vegetables.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 20.5 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4057 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
