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Recipe | Hemp Falafels | Mettrum Originals

Nothing says I love you more than a home cooked meal. This Mother’s Day, impress mom with your culinary skills and make her these delicious healthy Hemp Falafels. Serve them on a fresh, crisp salad or stuffed in a pita and topped with creamy dill tahini. 

With a little creativity and insight, you can modify almost any recipe to improve its health benefits and nutritional content. This traditionally deep fried entrée was lightly pan friend with Mettrum Originals™ Cold-Pressed Hemp Oil.
1 cup dried, uncooked chickpeas. (avoid canned chickpeas for this recipe)
¼ cup red onion, chopped
3 tbsp. Mettrum Originals™ Cold-Pressed Hemp Oil
¼ cup Mettrum Originals™ Raw Shelled Hemp Seeds
½ cup fresh parsley
½ cup fresh cilantro
2 garlic cloves, minced
¼ tsp. ground cumin
¼ tsp. ground cinnamon
1 tsp. sea salt
½ tsp. fresh ground black pepper
Soak dried chickpeas for a minimum of 1 hour.
Preheat oven to 375 degrees, Fahrenheit.
Lightly coat a cast iron skillet with 1 tbsp. hemp oil. (You may also use a rimmed baking sheet)
In a food processor, combine drained chickpeas, hemp seeds, red onion, parsley, cilantro, 2 tbsp. hemp oil, garlic, cumin, cinnamon, salt and pepper.
Process until smooth.
Using your hands, shape falafel mixture into small patties. These should measure around 2 inches wide and ½ inch thick, using approximately 2 tbsp of falafel mixture. 
Cook for 13 minutes on each side until lightly browned.
-Bon Appetite

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