Falafels with a healthy twist
Posted by Judy Cheung-Wood on
- 2 Cups of Canned chickpeas (make sure to rinse them well)
- 1 cup of red onion , finely chopped
- 5 cloves of garlic
- ¼ fresh Coriander
- ¼ fresh mint
- ¼ fresh parsley
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of brown rice flour
- 1 teaspoon of cumin ground
- 1 teaspoon of coriander ground
- 1 teaspoon of Himalayan salt or to taste
- 1 teaspoon of Cayenne pepper
- ½ teaspoon of turmeric
- ½ of bell pepper (remove seeds)
- ½ cup of raw unsalted pumpkin seeds
- 2 tablespoons of grapeseed oil
- 1 cup unsweetened dairy-free coconut yogurt
- 1 cucumber, diced small
- 3 tablespoon lemon juice
- Dash salt and pepper
- 1 tablespoon fresh chopped mint leaves (I was low on my mint leaves so I also added a few dill bits)
- ¼ teaspoon onion powder
- Whisk all ingredients together in a bowl until thoroughly combined.
- Chill for at least 30 minutes before serving. Serve with salad, wrap it in a pita or as a dipping sauce with the Falafels yum!
Farah's Bio
Farah has been using SkinB5 for two years now. She is an advocate for natural and organic beauty products, healthy living and a self-proclaimed whole foods enthusiast. Her passion for health and beauty stems from her personal experiences dealing with problematic skin and now she wants to help others learn her secrets to flawless skin from the inside, out.