Print Recipe
5 from 1 vote

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish, Snacks
Cuisine: Dairy-Free, Gluten-Free, Paleo, Vegan / Plantbased
Keyword: gluten-free falafel, paleo falafel, prebiotic recipe
Servings: 12 patties

Ingredients

  • 2.5 cups cabbage shredded
  • 2 tbsp lemon juice
  • 1/2 cup tahini
  • 1/4 cup coconut flour (or almond flour or chickpea flour)
  • 1 bunch parsley (washed and roughly chopped)
  • 2 cloves garlic
  • 1 tsp salt (or to taste)
  • 1 tsp black pepper (or to taste)

Instructions

  • Preheat the oven to 425 degrees Fahrenheit
  • Add ingredients to a food processor and pulse until well-combined but not smooth (this may take a few pulses, be sure to scrape down the sides if needed)
  • Place paleo falafel dough in the fridge to firm up a bit (if needed)
  • Roll falafel mixture into balls and place on a parchment paper lined pan
  • Brush the Falafel balls with avocado oil (or oil of choice)
  • Bake falafel for 30-35 minutes until the edges have browned (if you used purple cabbage, they'll go from a purple hue to more of an orangeish hue)
  • Let cool and enjoy!

Notes

Let cool completely before storing in the fridge for 3-5 days.
If you don't have tahini or aren't vegan, you can sub the tahini for 2-3 eggs