Whole30 Falafels

An easy and delicious Whole30, paleo falafel with a garlic tahini sauce. Great for meal prep!



For the Falafels:

1 cup diced raw sweet potato

1/2 an onion, small dice

1 garlic clove, minced

1 cup almond flour

2 tbsp tapioca flour

2 tbsp coconut flour

1 egg

1/4 tsp ground coriander

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp ground turmeric

1/4 tsp salt

pinch of black pepper or cayenne

1/4 cup chopped parlsey

For the Tahini Garlic Sauce

1/4 cup tahini

1 clove garlic, finely grated

2 tbsp lemon juice

1/2 tsp coconut aminos (or tamari)

1 tbsp chopped fresh parsley

salt and pepper to taste

23 tbsp water to thin


For the falafel:

Preheat the oven to 350 F.

Add all of the ingredients for the falafel except the parsley to a food processor.  Blend until a smooth dough is formed, scraping down the sides as needed.  Add the chopped parsley and pulse a couple of times to incorporate it.

Using a tablespoon measurement scoop out and rolls balls. Place them on a parchment lined baking sheet.  Bake for 40 minutes, flipping them halfway.

For the Garlic Tahini Sauce:

Whisk all of the ingredients together, adding as much water as needed to get to your desired consistency.

Keywords: paleo, whole30, falafel, tahini

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