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Paleo Curry Falafels
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Paleo Curry Falafels For the Win!

Do you ever have days that you don’t feel like eating meat? On days like that, these Paleo Curry Falafels can come in handy. Many people get the misconception that Paleo means an order of meat with a side of meat topped with extra meat. You can if you like (hell, I do it sometimes), but that is simply not the case. I like to think of Paleo as a guideline/tool that allows you to create what works for your lifestyle and goals. That’s why I created Between Two Forks. It’s to share my Paleo and non-Paleo food journey with the world.

When I created Between Two Forks, I picked the tagline “Same-Same But Different” because it is a perfect way to describe how we are all the same but we all do things our own unique way (more on subject here). The falafel is one of the perfect foods that fall into this category. The falafel’s origin and history is a bit muddied. Long story short, the falafel became popular throughout numerous Middle Eastern countries. Several of these countries declaring that it is their national food. Hence, creating tension among them (arguing whose is better and so forth).

Food is a very universal way to spread love without words (unless you poison it!). So it really surprised me to learn that part of the falafel’s history. It is all “Same-Same But Different.” With that being said, here is MY take on the falafel: Paleo Curry Falafels.

Paleo Curry Falafels:

2 Cups – Dried Lotus Seeds (Soaked Overnight & Drained)

½ – Large Yellow Onion (Diced)

2 – Shallots (Diced)

5 – Garlic Cloves (Minced)

¼ Cup – Flat Leaf Parsley (Chopped)

¼ Cup – Cilantro (Chopped)

1 tbsp – Ground Cumin

½ Tsp – Ground Coriander

1 Tsp – Spicemode Curry Powder

½ Tsp – Ground Chipotle Pepper

½ Tsp – Smoked Paprika

¼ Tsp – Fresh Ground Black Pepper

1 Tsp – Sea Salt (To taste)

3 Tbsp – Organic Gemini Tigernut Flour

¼ Cup – Otto’s Cassava Flour

Oil for frying (Your choice)

Special Equipment:

Food Processor

Fryer (Optional)

Cookie Dough Scoop

Measuring Spoons

Measuring Cups

Paleo Curry Falafels

Curry Falafels Instructions:

Here are a few tips for these Paleo Curry Falafels. First, do NOT opt for the easy solution of canned lotus seeds. The extra moisture will not hold together. Use dried lotus seeds, soaked in water overnight. Drained them well. Second, make sure your oil is not too hot or else it will destroy your falafels (325-350°F). Lastly, after shaping your Curry Falafels, chill them in the fridge for two hours before frying. Let’s get started!

1.) First things first, this is a two day recipe because you have to soak your lotus seeds overnight.

2.) Once done soaking, drain well and pat dry. Toss your lotus seeds and onions in the food processor. Pulse it a few times. IMPORTANT: do NOT puree them. We are looking for a fine cauliflower like consistency.

3.) Empty food processor into a mixing bowl. Now, add the rest of the ingredients into the food processor with the exception of the cassava and tigernut flour.

4.) Pulse the ingredients until it is very fine but not pureed.

5.) Empty the food processor into the mixing bowl as well. Add flours and thoroughly mix everything together.

6.) Use the cookie scoop to make 1-inch balls. Make sure your Curry Falafels are tightly rolled into balls. If you don’t have a fryer, press them into inch thick patties about 2-inch diameters.

7.) Cover your Curry Falafels and chill in the fridge for an hour or two before frying. This will help it keep it’s shape.

8.) Heat the oil to 350°F and fry the falafels for 5 minutes. Do not overcrowd the fryer. If you don’t have a fryer, use a heavy skillet with an inch of oil or so. Fry 3 minutes per side until nice and golden brown. There you have it, my Paleo Curry Falafels and until next time, eat up my friends!

Paleo Curry Falafels





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