RYP Veggie Homemade Falafel

This quick and easy recipe contains 3 tbsp of RYP Blend it Up ~ Organic Veg Blend... AKA 3 full cups of mixed vegetables!! This recipe makes 12-15 falafels, depending on how big you make your patties. They are great in a toasted pita filled with raw vegetables and topped with tzatziki. They are also delicious in between two burger buns in replace of processed meat. 


  • 1 can chickpeas; drained, rinsed, pealed
  • 1/2 small onion
  • 3 garlic cloves
  • 1/3 cup cilantro
  • 1/3 cup parsley (or mint)
  • 1/4 cup flour
  • 3 tbsp RYP Veg Blend
  • 1 tbsp lemon juice
  • 1 tsp lemon zest 
  • 1 tsp baking powder
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Pinch of salt and pepper to taste
  • 3 tbsp olive oil


  1. Add chickpeas, onion, garlic, cilantro, parsley/mint, flour, RYP Veg Blend, lemon juice, lemon zest, baking powder, cumin, chili powder, salt and pepper to a food processor. Pulse until mixture is coarse and not too mushy. 
  2. Form 2 tbsp of mixture into a ball and flatten into a patty. It should make 12-15 patties. 
  3. Add 1 tbsp of olive oil to a pan on medium heat. 
  4. Add 4 patties at a time. Cook until both sides are golden brown. Allow to cool on paper towel.
  5. Repeat steps 3. and 4. until all patties are cooked. 
  6. Once cooled, serve as desired and enjoy! :) 
  7. Store leftover patties in fridge for up to 3 days. 

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