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TurmeriX® Falafels


Turmeric Falafels:

  • 1 cup roughly chopped red onion
  • 3 garlic cloves
  • ¼ cup fresh parsley
  • ¼ cup fresh coriander
  • 1 cup green kale
  • ½ cup roughly chopped red capsicum (seeds removed)
  • ½ cup sunflower seeds (can be substituted with nuts or seeds)
  • 2 cans chickpeas, drained and rinsed (dries chickpeas need to be soaked overnight)
  • 2 tsp cumin 
  • 2 tsp TurmeriX® powder
  • 1 tsp sea salt 
  • ¼ tsp black pepper
  • 1 tbsp lemon juice
  • ½ cup chickpea flour 
  • Extra virgin olive oil for cooking 

Tahini Sauce:

  • ½ cup tahini
  • 4 tbsp lemon juice
  • 1 clove minced garlic 
  • 1 pinch sea salt
  • 3 tbsp water


  • Add the onion, garlic, parsley, coriander, kale, red capsicum, sunflower seeds, and chickpeas in a food processor. Pulse for about 5 seconds, scrape down the sides, then blend again for 5 more seconds. Be careful not to over-blend - The chickpeas should be finely chopped but not mushy.
  • Transfer the mixture to a large bowl, then add the spices, lemon juice, and chickpea flour. Stir to combine evenly. If the mixture appears too wet, add more chickpea flour as needed. 
  • Using your hands, scoop out 2 tbsp of mixture, roll it into a ball and pat down slightly. 
  • Warm olive oil in a deep pan over medium head. Cook the falafel balls for about 3 minutes on each side until light golden brown. Alternatively, you can bake them in the oven at 350°F/180°C for 7 minutes on each side. 
  • Prepare the tahini sauce by combining the ingredients in a small bowl. Slowly add water and whisk until desired consistency is reached.