Middle Eastern food is one of my faves, especially when I’m seeking a vegetarian fix. As a connoisseur of meatballs, Falafel is my go-to vegetarian meatball, full of insane flavors and can be a great appetizer or main entree. This recipe is courtesy of the Institute of Integrative Nutrition, where I studied and became a Certified Integrative Nutrition + Health Coach.


For the Falafel:

  • 3 diced garlic cloves
  • 1/3 cup chopped red onion
  • 2 tablespoons mint, tightly packed
  • 1/4 cup cilantro, tightly packed
  • 1/4 cup parsley, tightly packed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon ginger
  • 1 can chickpeas
  • 1/2 cup flour
  • Olive oil or Avocado oil, for frying

For the matcha tahini sauce:

  • 1/2 cup + 2 tablespoons tahini
  • 1/2 teaspoon matcha powder
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped cilantro
  • 1/2 cup + 2 tablespoons water
  • 1 clove garlic, diced
  • 1/2 teaspoon salt

For the falafel:

Combine all ingredients except chickpeas, flour, and oil in a food processor. Pulse in 5-second increments until everything breaks down into very small pieces.

Add chickpeas and pulse in 5-second increments, scraping down the sides between each.

Transfer to a bowl and gently mix in flour until just combined, and then roll into balls.

Put about an inch of oil in a deep pan and heat on medium to high. Once hot, add falafel balls. Cook on each side for about 3 minutes (until browned and crispy).

Once done, transfer to a plate lined with a paper towel. Serve with matcha tahini sauce.

For the matcha tahini sauce:

Combine all ingredients in a bowl and whisk until smooth and creamy.