Last week I traveled to Israel for one my best friend’s weddings. Since I knew some locals, I trekked all over Tel Aviv and Jerusalem for the best of the best falafel and Middle Eastern traditions (see below for some picts).
Thanks to some tips and tricks from Netalee, my favorite Israeli falafel queen (who owns Banzo, the well-known falafel restaurant and farmers market food truck in Madison, Wisconsin), I was able to healthify this recipe it into a delicious guilt-free dish!
Some falafel is made with flour, and most are fried.
In this recipe, we swapped the wheat and gluten for almond flour and used a little oil on a pan to cook them, instead of a deep fryer.
Healthified Falafel Salad with Tahini Vinagrette
Ingredients
- 1 pound dry chickpeas/garbanzo beans (soaked overnight or at least 8 hours)
- ¼ cup chopped fresh parsley
- 1 ½ tbsp almond flour
- ½ tsp baking soda
- Coconut oil
- 1 small red onion, roughly chopped
- 3 cloves garlic
- 1 tsp sea salt
- 2 tsp cumin
To healthify it even more, feel free to add some vegetables, like red peppers or kale. It will turn it cool colors, too!
Check out the full recipe (with directions and even a cooking video) here on my healthy cooking show with Healthination.
P.S. Here are some picts from my food travels to Israel:
Follow more of my travels on instagram at @bewellwitharielle
And check out the rest of my cooking videos on Healthination here.
P.S. Thanks to my fabulous team: Clothing Stylist: Nina McCandless | Food Stylist: Janine Kalesis | Top: Express | Jewelry: The I Love Me Collection | Makeup/Hair: Ana Sicat |Producer: Charles Conyers | Healthination.com
be sweet. be strong. be delicious.
xo
be well,
arielle
