10-minute Crispy Green Falafels

Total Time
Yields 15-20 falafels


  • 2.5 cups unsalted organic chickpeas (can be from can or after soaking dry chickpeas)
  • 1/2 white onion
  • 1 cup Organic Girl Rebel Greens
  • 1/2 cup oat flour (or spelt flour)
  • 1 tablespoon coconut flour
  • 1/4 cup chopped scallions
  • 1 tablespoon avocado oil
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • Optional parings: pita bread, greens, hummus, anything!


    1. First add all ingredients to food processor
    2. Pulse/blend until completely combined, it should form dough of sorts
    3. Heat a large skillet with avocado oil, ghee or butter and warm over medium heat
    4. Behind scooping about 2-3 tablespoons of falafel dough into your hand and form into small patties
    5. Add falafel to warmed skillet and repeat for the rest of the dough (you may need to do two batches depending on the size of your skillet)
    6. Cook for about 4 minutes on each side then remove from heat and enjoy with your favorite pita bread or on salad


    Recipe Notes

    *Will stay good for 5 days in fridge or a month or so in freezer, if you reheat these I recommend oven for best results*

    *If you prefer to bake these in the oven, cook at 375 for about 10 minutes, flipping halfway through!

    © 2018 rachLmansfield. All rights reserved.