I LOVE a good falafel. And I love a good bean (is a chickpea a bean? I say yes!) But what about when you’re in the middle of Whole30 and get a falafel hankering?
Whole 30 is a place with no chickpeas for falafel or hummus. It’s a place with no pita. What’s a girl to do?
Fake it till you make it? Darn right. And you know what, I actually loved these falafel so much that I would 100% make them instead of the “real thing” even when I am eating chickpeas. They are jam-packed with so many herbs that the batter is a bright green color before they are cooked.
And your kids won’t mind eating their veggies this way. My 14 month old devoured at least 6 of these and kept asking for more. He was actually crying when we cut him off because no more could fit in his full little belly.
You could absolutely serve these falafel on some pita if you’re eating grains, but I really loved it on the lettuce wrap. Which is saying a lot because I’m not much of a lettuce person.
The lettuce adds crunch and freshness. The falafel is rich, filling and packs an herbaceous punch. The tahini sauce is slightly sweet from the carrot and the zing from the lemon cuts through the richness of the falafel. The cucumber & tomato salad compliments it all perfectly with a summery vibrancy. You need some of this in your life.
Plus, between the lettuce wrap, the cucumber & tomato salad and the entire head of cauliflower in the falafel, you’ll have no trouble getting your veggies! Good for your health and good for your tastebuds? Win-win.
[cooked-recipe id=”969″]
