Nutty Falafel sitting in bed of vegetables in a white bowl

Nutty Falafel

Share on facebook
Share on twitter
Share on pinterest
Share on email

If you’ve ever wondered what I do when I’m not blending my delicious nut butters together, here’s the answer— I’m busy blending my nut butters with other foods to create delicious recipes! This Nutty Falafel is perfect for lunch or dinner, it’s simple and most importantly, tasty. The addition of JUSTIN’S® Classic Almond Butter is nutty in the best way.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

12 minutes

Icon of clock in maroon red lines

TOTAL TIME:

22 minutes

INGREDIENTS

2 tablespoons JUSTIN’S® Classic Almond Butter
1 can Chickpeas, rinsed and drained
¼ cup Chickpea Crumbs (or Bread Crumbs)
2 Garlic Cloves, minced
¼ cup Fresh Parsley
2 tablespoons Lemon Juice
¼ teaspoon Cumin
Salt & Pepper (to taste)
2 tablespoons Olive Oil

DIRECTIONS

1. Combine all of the ingredients (except olive oil) in the bowl of a food processor and pulse until the mixture forms into a dough.

2. Form into 3-inch balls and set aside.

3. Heat the olive oil in a large skillet over medium-high heat.

4. Place the falafel in a pan and cook for 5-6 minutes on one side.

5. Flip the falafel and cook until golden brown, for 5-6 minutes more.

6. Serve the falafel in whole wheat bread or pita topped with cucumbers, lettuce, and tzatziki.

This Recipe Serves 4

INGREDIENTS

2 tablespoons JUSTIN’S® Classic Almond Butter
1 can Chickpeas, rinsed and drained
¼ cup Chickpea Crumbs (or Bread Crumbs)
2 Garlic Cloves, minced
¼ cup Fresh Parsley
2 tablespoons Lemon Juice
¼ teaspoon Cumin
Salt & Pepper (to taste)
2 tablespoons Olive Oil

DIRECTIONS

1. Combine all of the ingredients (except olive oil) in the bowl of a food processor and pulse until the mixture forms into a dough.

2. Form into 3-inch balls and set aside.

3. Heat the olive oil in a large skillet over medium-high heat.

4. Place the falafel in a pan and cook for 5-6 minutes on one side.

5. Flip the falafel and cook until golden brown, for 5-6 minutes more.

6. Serve the falafel in whole wheat bread or pita topped with cucumbers, lettuce, and tzatziki.

This Recipe Serves 4

Great Summer Recipes
Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

Chocolate Hazelnut Banana Smoothie in a clear cup with chocolate drizzle and chocolate chips on a wooden tabletop

I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.

 

Maple Almond Barbecue Chicken beside some corn on the cob on a cooling rack in a tray with parchment paper

Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.