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Hemp Plus Falafel

Hemp Plus Falafel
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Serving Size: 4 servings
  • Vegan

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 Hearts 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.)


  1. 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.
  2. 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
  1. Whisk together tahini, lemon juice, olive oil, garlic and salt. Whisk in enough warm water to make desired consistency.
  2. 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.

In This Recipe

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Nature's Path

Nature's Path

Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.

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