Hemp Plus Falafel | Nature’s Path

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Hemp Plus Falafel

Created by Nature's Path
Found in: Lunch, Dinner, Spring, Summer, Fall, Vegan

Hemp Plus Falafel
Prep Time: Cook Time: Total Time: 35 minutes
4 servings

This Middle Eastern street food favorite with the added crunch of granola makes a great vegetarian lunch or dinner option.


3/4 cup Nature’s Path Hemp Plus® Granola
1 can (14 oz) chickpeas, drained and rinsed
3 cloves garlic, chopped
3 tbsp water (approx.)
3 tbsp fresh lemon juice
1 tbsp tahini paste
2 tsp ground cumin
1 tsp salt
1/2 tsp ground coriander
1/4 tsp freshly ground pepper
1/2 cup chopped fresh parsley
1/4 cup coconut oil (approx.)
4 whole wheat pitas
4 cups shredded lettuce
2 cups chopped seeded tomatoes
Tahini Sauce:
1/4 cup tahini paste
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 cup warm water (approx.)


In food processor, pulse granola, chickpeas, garlic, water, lemon juice, tahini, cumin, salt, coriander and pepper until smooth, adding up to 1 tbsp more water if mixture is too dry. Stir in parsley. Shape into 16 balls; flatten to 1/2-inch thickness.
In skillet, heat 2 tbsp of the coconut oil over medium-high heat; fry falafel in batches, turning once and adding more coconut oil as needed, for 3 to 5 minutes or until golden.
Tahini Sauce:
Whisk together tahini, lemon juice, olive oil, garlic and salt. Whisk in enough warm water to make desired consistency.
Halve pitas; fill each half with lettuce, tomatoes and 2 falafels. Drizzle with Tahini Sauce.
Tip: Leftover falafels can be refrigerated for up to 3 days, then reheated in 375°F oven for about 10 minutes or until heated through.
Nutrition Facts
Per 1 filled pita (2 halves)
Calories 680
Fat 34g
Cholesterol 0mg
Sodium 1260mg
Carbohydrate 79g
Fiber 12g
Sugars 10g
Protein 22g