Since discovering this recipe about a year ago, I've made these falafels several times; once for a ladies dinner with a gluten-free friend, once for brand new parents as a quick and easy meal to store in the fridge, and once as a vegetarian alternative for a BBQ (side note - the dough can easily be formed and baked as patties instead of falafels). They've been equally well received every time, and I decided it was finally time to document the deliciousness that they are.

GARLIC TOMATOES // makes 2 cups


2 cup diced tomatoes
1 garlic clove, minced
2 T olive oil
1 T oregano (dried or fresh)
s+p to taste

What to do:

Combine all ingredients in a small bowl, stir to combine. Let sit (at least 15 minutes) to absorb all the flavours, stir periodically to evenly coat the tomatoes.

HERBY FALAFELS WITH A TAHINI HONEY SPREAD // makes 15-20 falafel balls

Adapted from Sprouted Kitchen

Preheat oven to 375.


1 cup loosely packed mint
1 cup loosely packed cilantro or parsley
1 cup pistachios
1 can chickpeas, rinsed and drained
1/2 small yellow onion
3 T olive oil
1 T garbanzo flour (gluten-free) or white flour
1 tsp cumin
1 tsp baking soda

tahini honey spread...
1/2 cup tahini
juice from 1 lemon
2 T honey
1/4 cup water

garlic tomatoes and collard greens/pita to serve

What to do:

In the bowl of a food processor, pulse the herbs until chopped. Continue to add the pistachios, and pulse until they break into small pieces.

Remove the herbs and nuts and set aside in a large bowl. Transfer the remaining ingredients into the food processor and pulse until combined. It will be quite dry, so scrape down the sides accordingly.

Transfer the chickpea mixture into the large bowl with the herbs, and using a spatula, fold all the ingredients together, mixing well.

Line a baking sheet with parchment paper. Roll the mixture into golfball size balls and set on the baking sheet. Bake for 10 minutes, flip the falafels and bake for another 10 minutes.*

While the falafels are baking, combine the tahini honey ingredients in a magic bullet and pulse to combine. Add more water if you want a thinner dressing - I kept mine rather thick, as a spread.

When ready to serve, slather the tahini on the collard green/pita, top with tomatoes and falafel.

*Note: If making patties, do not flip after 10 minutes, they will fall apart. Instead, cook for a full 20 minutes on one side, carefully flip and cook for an additional 10 minutes.