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Bean Free Falafels


The WILDFIT Diet works to eliminate all signs and symptoms of illness and disease from the body based on one simple premise: if you feed a human what they are designed to eat, that human will have all the resources it needs to be in a state of vitality. So, when people ask us if WildFit can cure things like PMS, PCOS, Endometriosis, erectile dysfunction, and enlarged prostate (yes- these things all come up) we say that we don’t claim to cure anything- but a body will usually quickly come back into a state of health balance when given the right food to eat.

So what is the key? More vegetables! No, you don’t just need to munch on Alkagizer and salad all day. Recipes like this one for crunchy, savory, and comforting falafels are super simple to prepare and are chock full of veg! Welcome to your new weeknight favorite.

Prep Time: 15 minutes.

Cook Time: 40 minutes.

Makes: 4 servings.


2 cups broccoli, large stem chopped off, finely grated

1 carrot, finely grated

1 red onion, finely chopped

1/4 cup ground flaxseeds, more as needed

1 Tbsp chia seeds

1 inch fresh ginger, grated

1/4 cup cilantro

1/4 cup parsley

1 egg

2 clove garlic, crushed

2 tsp Himalayan salt

1 tsp black pepper

1 Tbsp ground cumin

2 tsp ground coriander

Juice of 1 lime


Using a food processor, process veggies one at a time until finely chopped and pour into a large bowl, stir to combine. You can also simply use the fine side of a cheese grater- whatever gets the job done!

Chop herbs finely and add to the large bowl.  Add seeds and spices, stirring well to combine.

Stir in egg and lime juice, adding a drizzle of water if needed to help the dough come together.

Preheat the oven to 350 ℉.

Spoon the dough into your palm and form into balls, set on a plate. If prepping in bulk, freeze at this point.

Heat a large skillet with sesame oil. Once hot, work in batches to pan-fry the falafel just until both sides are browned, about 2-3 minutes on each side. Use a spatula to press down on each falafel while cooking.

Place pan-fried falafel on a parchment-lined baking tray. Bake for 35-40 minutes, or until firm to touch.

Enjoy! Keeps well 3-4 days in the fridge.

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