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Teff Falafel

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Teff Falafel
This falafel recipe includes medicinal mushrooms but you can leave them out to make the recipe less complicated.
Serves: 10-12 falafels
  • 2 cans of garbanzo beans, rinsed and dried
  • ⅓ cup of Maskal Teff flour, brown or ivory
  • 1 tbsp of ginkgo baloba, optional
  • 1 tbsp of reishi, optional
  • 1 tbsp of chaga, optional
  • ½ cup of parsley, chopped
  • 4 Tbsp nutritional yeast
  • 6 garlic cloves, minced
  • 2 Tbsp onion powder
  • ½ tsp pink Himalayan salt, or to taste
  • 2 Tbsp tahini
  • 1 tsp lemon zest
Yogurt Sauce
  • 1 cup vegan yogurt
  • 3 Tbsp lemon juice
  • 2 Tbsp fresh mint, chopped
  • 3 Tbsp fresh dill, chopped
  • 1 tsp black pepper
  • Pinch of fresh oregano
  • 1 tsp red pepper
  • salt to taste
  1. Preheat oven to 350°F.
  2. Process all falafel ingredients in a high-speed blender or food processor until desired consistency.
  3. Use an ice cream scooper to create same sized falafels.
  4. Place falafels on a parchment paper lined baking a sheet. Bake 45 minutes or, for crispier falafel, bake up to an hour.
  5. Frying option: Heat coconut oil in a ceramic pan over medium to high heat and fry falafel for 5 minutes on each side.
Sauce Directions
  1. Blend all the ingredients thoroughly.

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