Delicious No Soaking Falafel Recipe / Paleo & Primal

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Inspired by my weekend love affair with falafels, I decided to create an easy baked falafel recipe that requires no soaking and tastes just as delicious as any non-paleo, primal falafel.

These falafels not only contain a decent amount of protein per serving, but they're packed with fibre whilst being vegan, dairy and gluten-free too. Great, huh?

Healthy primal falafels on a plate drizzled with natural yoghurt

Traditional falafel recipes call for flour, but I've switched this recipe around a little and instead, used flaxseed meal for extra goodness. You'll also find that other falafel recipes call for soaking the chickpeas the night before, but this recipe requires no soaking whatsoever.

If you've never tasted a falafel before, then now is the right time! Some like to describe falafels as a vegetarian meatball, but I like to think of them like a baked potato herb ball filled with lots of garlic and cumin. They're also crispy on the outside and potato-like (soft) on the inside! And no, it doesn't have potato.

How to make paleo falafel without soaking

Most falafel recipes can be a little long-winded because you need to make sure you soak your chickpeas the night before, but this recipe couldn't be easier.

To make your falafel, you'll simply pop all of the ingredients (excluding the flaxseed and baking soda) into a food processor (check out our own Primal food processor here, pulse, and then add the rest of the ingredients.

After that, you'll shape your mixture into falafel patties, pop them on a baking tray that's well oiled, and bake in the oven for 24 minutes - turning halfway through.

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Paleo falafels on a plate served with natural yoghurt and salad leaves. Gluten and dairy free falafel.

Delicious No Soaking Primal Falafel Recipe

A healthy, low carb and grain-free version of the traditional and delicious falafel recipe.

Course: Main

Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings: 15 falafel patties


Ingredients

  • 1 can chickpeas, drained
  • 2/3 onion, diced
  • 4 cloves garlic, diced
  • 1 tbsp extra virgin olive oil
  • 1 handful fresh parsley
  • Lemon juice from 1 large lemon
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne
  • 1/2 tsp baking soda
  • 3 tbsp flaxseed meal
  • Salt and pepper to taste
  • Extra oil for the baking tray

Method

Begin by preheating your oven to 190c. Add all of your ingredients (minus the flaxseed and baking soda) to a food processor and pulse. Add the flaxseed and baking soda and pulse again. Be careful not to pulse too much otherwise you'll end up with a paste - which we do not want! Add salt and pepper to taste and stir in.

Once mixed, take a large tablespoon amount and roll it around in the palm of your hands. Once you have a compact ball, flatten it slightly and add it to your oiled baking tray. Repeat this process until you have used up all of the mixture. Pop in the middle of your oven and bake for 24 minutes - flipping each falafel halfway through.

Once golden brown, remove your falafels from the oven and leave to cool slightly and serve with fresh salad, a wedge of lemon and a drizzle of natural yoghurt. Enjoy!

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1 comment

  • What are the calories per ball please?

    Laura Brookes

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