Baked Falafel Lettuce Wraps


Baked Falafel Wraps | veganook

Video taken from the channel: Heather Nicholds


What I eat in a day » meal prep edition

Video taken from the channel: Pick Up Limes



Video taken from the channel: Maddie Lymburner


Lettuce Wrap Baked Falafel Patties

Video taken from the channel: 10 minute Chef


Baked Falafel Lettuce Wraps | Cook’s Pantry

Video taken from the channel: Cook’s Pantry


Baked Falafel Recipe

Video taken from the channel: Home Cooking Adventure


THE BEST FALAFEL RECIPE | crispy fried and baked falafel (vegan)

Video taken from the channel: Downshiftology

Spray tops of patties with cooking spray and bake in preheated oven for 15 to 20 minutes or until tops are golden brown and begin to split. To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and. 2 cups cooked chickpeas 1/2 of a large onion, roughly chopped 2-3 garlic cloves, peeled + roughly chopped 2 tsp cumin juice of 1/2 a lemon 2 tbsp olive oil 1/2 tsp each salt and pepper 1 tsp baking soda 1 cup cooked quinoa 1/2 cup. Spray tops of patties with cooking spray and bake in preheated oven for 15-20 minutes or until tops are golden brown and begin to split. To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and drizzle with.

Form the falafel mixture into small patties. Heat a large skillet over medium high heat with 1-2 tablespoons olive oil, when hot add several patties and cook until dark golden brown on each side. Continue with all patties. Or you can bake them in a 400 degree oven on a baking sheet.

Place the patties in the oil and bake in the preheated oven for 20 minutes. Flip and bake another 10 minutes, or until golden on each side. Meanwhile prepare the lemon aioli by mixing together the mayo, yogurt, and lemon juice until smooth. Serve falafel in the lettuce leaves with a drizzle of the lemon aioli.

Spread some hummus down the center of the wrap, then lay the greens and crumble one burger on top, then add the veggies and quinoa or tabbouleh salad, if you have some. Fold in both ends, and wrap up as tightly as you can. If you have a sandwich.

Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan. Bake for 25 to 30 minutes, carefully flipping the. In Tunisia, this smoky dip made of grilled eggplants, garlic, lemon, parsley and olive oil is so revered it’s called Eggplant Caviar.

Similar to Baba Ganoush. Bake for 30 minutes in the oven, until lightly browned and slightly crispy on the outside. While the falafels bake, make your sauce.

In a small bowl, whisk together all of the yogurt sauce ingredients and let it sit in the fridge until ready to use. Build your lettuce wraps by layering the falafels, veg components and sauce into a lettuce leaf. In a falafel bowl: Start with a base of cooked couscous, rice, veggies, or a salad.

Add the Baked Falafel patties and any other toppings such as chopped cherry tomatoes, chopped Persian cucumbers, halved Kalamata olives, thinly sliced.

List of related literature:

In the bowl of a food processor, combine the artichoke hearts, spinach, goat cheese, 1 cup [80 g] of the cheddar, the mayonnaise, lemon juice, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
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Slice the avocado into thin strips and add it on top of the grilled romaine.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

These are great wrapped in a collard leaf, stuffed in a pita, or on top of a salad.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

These wraps are delicious with grilled kabocha squash or roasted yams.

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
by Leanne Vogel
Victory Belt Publishing, 2017

Wrap the pita, tortillas, or other bread in aluminum foil to heat at 350°F. Sauté chicken, onions, and peppers together in the olive oil.

“The Lifegiving Table: Nurturing Faith through Feasting, One Meal at a Time” by Sally Clarkson
from The Lifegiving Table: Nurturing Faith through Feasting, One Meal at a Time
by Sally Clarkson
Tyndale House Publishers, Incorporated, 2017

Or you could use kale, bok choy, Swiss chard, or butter lettuce for the wrap.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
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1 avocado, pitted and sliced 1 teaspoon black pepper 1 tablespoon fresh chopped cilantro 4 tablespoons hummus (homemade or store-bought) 2 Spread 2 tablespoons of the hummus over two of the slices of bread.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

Add the lettuce packages, folded side up, and sprinkle with half the salt and pepper.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Combine a half cup each of chopped parsley and breadcrumbs with three tablespoons olive oil, two tablespoons honey, one minced garlic clove, and a pinch of salt.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Brush the pita wedges with the oil, and sprinkle with the paprika and salt.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I just had these lovely falafels 10 minutes ago. They were so yummy. Hubby loved them. Thank you so much for sharing this recipe. So happy to have this treat without having to deep fry them.

  • +Home Cooking Adventure Love your recipe
    Constructive advice chickpeas should be soaked, 8-24 hours, or sprouted first to remove a good bit of the anti nutrient, phytic acid, as cooking does not destroy more than a little.
    I love that happy, catchy tune played throughout the video.
    I will subscribe and see what other nice recipes you have, thanks.

  • I tried making these for the first time, following the recipe all the way through and they turned out amazing! Cooked them in the oven for a healthier alternative and I can’t stop eating them lol! I do need to mention the chickpeas are still firm after soaking overnight however trust the process, once you blend well the texture is fine.

  • I have Arabic origins and my family make a similar dish, it’s kibbeh. It’s amazing! I think it’s similar to falafel, but with a different filling; cows meet, pecan nuts, peppermint, pinion, onion, and wheat!! The procedure it’s the same, you should try them

  • I just cooked this recipe yesterday… absolutely a success with all my friends, they never guessed it was all vegan. I also prepared the tahini sauce of your videos… well in a few words.. awesome ��…. thanks do you know anything about shawarmas??

  • Hi all. Do any of you end up with dry, tough falafel balls? It tastes great freshly fried but it doesn’t last much longer than that when I make them. Any tips??

  • We followed your recipe and made baked version of falafel. We loved them a lot… so we added the recipe to the collection of our favorites.
    Thank you for a great recipe!

  • I find it so hard finding ingredient in my hometown….friggin small town are so great but then they suck so bad for that exact reason…wish I had a Costco close by….

  • You two are sooooooo delightful. The gorgeous recipes are a fantastic extra! You are seriously inspiring me to eat a very healthy and very conscious whole food plant-based diet. I used to be a rawfoodist, felt great on it but struggled to stick with it. This is the next best thing as I can truly integrate these type of meals into my long-term diet & lifestyle. With additional vegetable juices, green smoothies, and chia puddings. I love you guys!!! I mean REALLY!!! I must have watched this about 10 times already! ��✨

  • Kyle looks amazing!!! And love you guys food❣️❣️ I am trying to have more veggies on my table and your video always helps to make good food!! Love you☺️☺️☺️

  • I made these tonight and the flavour was lovely. However my mixture was a bit to wet. Please do you have ideas as to help? I used quantities that you used. Downshiftology.

  • Great recipe! I love Lebanese food and gastronomy, it’s the best in the world. I’m from Norway, I got the chance to visit Lebanon eight years ago, it was wonderful…. beautiful country and people, and their food is second to none.

  • Love this recipe! Didn’t have the serrano pepper but it still tasted delicious! Thank you for sharing. This will be a keeper! ♡

  • I did it the baked one. And Frozen half of it. Tasted even better out of the fridge direct It to the oven. So delicious!
    Thanks so much
    Kisses from Brazil
    Could you make a easy recipe of bread with buckwheat?

  • You inspire me.. I love all your recipes, specially because I have a strict diet and everything hurts my gut… (post gastric cancer and no stomach.

  • Hiya. Have made this recipe several times. But I keep forgetting what oven setting. Could you please include the celcius for us outside the US please? Keep having to have two devices near me�� Thanks!

  • My husband and I made the falafels and tzatziki today for our dinner and oh my gosh were they good. Followed the directions almost completely except we used Greek yogurt for the tzatziki instead of vegan yogurt, and also added finely chopped mint to it as well. Sliced avocado along with the other toppings to the final product and a sprinkle of feta cheese and man was it delicious. We had leftovers. Can’t wait for dinner tomorrow night!

  • I made this recipe yesterday. My family is from Israel and it’s hard to find a place that makes a good falafel. This recipe really nailed it, worth your time, give it a shot!

  • I tried to make falafel with the dried chickpeas but I turned out really dry not comfortable to eat
    … what can I do? should I boil the chickpeas first after soaking them overnight?

  • OMG! I’m so excited for an easy gluten free falafel recipe. I love falafel but I think my body is starting to struggle with gluten. Can’t wait to try this recipe, thank you!

  • It’s coinsidanly I watch second Time your video, we make is recipe from year’s, and year’s, my grandma say this is favorite for her great great grandma also.
    We also make with moong Bean and eye bean also. Enjoy. I like your cooking tool also. If you want to buy or sale them contact.

  • hi dear, thank you so much for the nice recipe. I love falafel and I do the same recipe, but I always add one egg to the paste so I can make good balls

  • It’s so weird how ground up chickpeas looks like egg salad. I know there is a recipe for chickpea “tuna” salad.. wonder if you could make it taste like egg salad too! yumm

  • I made it not only once, but five time for my family in two weeks, they absolutely loved it and it turns out perfect every time! Thank you for your friendly detail recipe and video!

  • Thank you so much for your videos!
    I love that your inspirations are based on your personal experience and interaction with other cultures, which makes the recipe more authentic! Also your videos a clear, good lighting, calm, straightforward, easy to follow, and the food looks absolutely delicious!! �� thank you!!

  • I absolutely love these! I put them in a sandwich and they are taking me to a whole new level of vegetarian. I followed the recipe but I wasn’t sure how much chickpeas I had so I used all of a small pack of dried chickpeas… (I think its equivalent to a can of chickpeas) so I had to add a little bit more of everything. I also added tomatoes as recommended from another channel.

    Thank you! This was absolutely delicious!

  • I tried this recipe and it was great as a burger. So happy i tried it. Definitely use a bigger processor. I will be trying more of your recipes.

  • I watched this all the way through and thought, yup I’d like to have a go at those. No recipe below, so followed link, no AMOUNTS? I am quite an organised person, so I like to have all the ingredients ready for when I play the instruction video can’t keep stopping and starting with sticky fingers! So, sorry, I’ll adapt the recipe I have made before. Thanks for giving me some ideas at least.

  • Amazing. Best recipe as close to original Middle Eastern version. I am from Middle East and really miss the authentic food. This has done it for me. Thanks a ton

  • Wat een prachtig filmpje en een mooie locatie, al die planten in huis. Ik vraag me af of dit gewoon hier in NL is��. Zie wel Pickwick thee voorbij komen…

  • I was surprised when you said “lekker.” Its yummy in our spoken language Afrikaans, in South Africa. Also Afrikaans is spin-off from Dutch anyways! Wow, I have to show my husband that part. �� So cool.

  • I tried this recipe during lockdown and im trying to eat more heathy. But I decided to deep fry these!. I have not really been that keen on falafel. Maybe the ones ive tried were shop bought and too dry..After making my own using your recipe im blown away..These are just delicious! Amazing recipe. I put a bit too much parsley in mine and I didn’t have chick pea flour, so I replaced with all purpose..I don’t have a processor, so used a blender!, but they turned out perfect!.Thanks for this!

  • Made it; burgers turned out pretty tasty, but the dill sauce drove me crazy till I got something resembling a tasty mixture needed 8 or so tbsp of rice milk, and added soycream and honey to it; also used honey instead of maple syrup in tahini and turned out pretty good… thnx for cool ideas, you guys! Keep it up.

  • Thank you very much. The instructions are simple and clear. I am getting 24 falafels with one cup of chick peas. They are coming out great. My entire family loves them. Amazing to see complaints about music when people are getting great quality recipe for free! Oh well, you are the one who is doing something positive for others. Appreciate that, and your video.

  • To all of you out there bitching because they find the music annoying: why can’t you people just be grateful for the simple yet delicious healthy recipe! It’s not about the music and if it bothers you that much why don’t you just switch off the sound, you don’t need it, there are subtitles to give you the list and quantity of the ingredients. I tried it today and loved it so much, truly delicious and super healthy too because it’s virtually fat free!! So to the person who posted this thank you so much I really enjoyed it. I don’t eat salt and even without it was still super tasty because the perfect blend of spices, I also used home made sprouted chickpeas to make it more nutritious.

  • Just made these and they turned out amazing! Seriously crispy on the outside and soft on the inside, frying is completely unnecessary really. Also I had no baking soda so I left it out, made no difference. My boyfriend complimented me all dinner. Thanks so much!

  • Thank you!! I just went vegan yes I am old, but now wiser! I also cannot have excessive salt, or really any extra added salt, sugar, and I use oil very limited when I do it is avocado, and or sunflower, olive. I have survived cancer and just recently reversed my CHF heart disease. Thank you for sharing! We love falafels!!!! G-d bless y’all!

  • Vegan sucks, i think you need something other that falafel, like a double cheeseburger you toothpick, or my last name to fill you up with man cream

  • I was born in Kuwait n i eat falafel anytime my all time favourite falafel. This time i will try this recipe������. Thanks for sharing

  • Just made hummus from your blog and the moose from this video tho i skipped the tea as didn’t had any good ones and now onto falafel!!!!! On Fire!

  • Excellent! crunchy outside and moist inside, great flavor (I like the spicy serrano pepper idea) all the flavors blend very well for a delicious and healthy meal/snack, etc. First time doing falafel, the recipe easy to follow. My only suggestion to include ingredients list while cooking. Do you have the recipe for babaganush? Thank you again!

  • Oh wow. Thank you both SO much for these recipes. I love falafel but I am on a weigh loss journey and thought that I had to give falafel up because it’s fried in oil usually but this way in the oven is brilliant!!! Now I can enjoy my falafel again! Love your channel.

  • Why do you stray away from oil? I’ve been binging your content and was just wondering! I know this is from 2 years ago so you probably won’t see it ��

  • Mmm yummy!! I didn’t have any pitas or tortillas etc on hand but luckily I had some Chinese lettuce and they tasted delicious! �� Thanks for the recipes and inspiration!! ��

  • Thank you for this amazing recipe. I sprayed my tray with Flora spray and then sprayed the falafels too once placed on the tray (to keep them extra healthy) and they turned out fab! I also used canned chic peas xx

  • Hi friends! I’m excited to finally share this video (I’ve been working on this recipe for quite a while!). These falafel are delicious and have SO much flavor. But I’d love to hear…which method is your favorite to cook them? It’s always a toss up for me.:) Hope you’re enjoying your summer! xo Lisa

  • I made them last night, the mixture seemed a bit wet and some of them fell apart on the tray, maybe I over blended the green mix part? and some stuck to the tray when I was turning them. more oil on tray?  would it work as ball shaped so less is touching the base?

  • Try these with yogurt and dill sauce. Simply amazing. Thank you so much for the recipe, Ive tried a couple of times other recipes for baked falafel and all failed. These turned out just the way I like my food crunchy and golden on top and moist and soft on the inside. And best of all = not fried.:)

  • Thanks for sharing this recipe. I can’t wait to try it at home. Do you peel the chickpeas? Is there any replacement for coriander and cumin?

  • the video is sooo good
    but the music, god i hate it, it’s in every bloody video on youtube, it’s so annoying
    but hey, this was amazing

  • All that effort for falafel. They are 20p each!!!! I’d eat those in 2 mins after shopping for all the ingredients and spending an hour making them.

  • This is such a great recipe. Thanks for taking the time to perfect it and then sharing. Have made it twice now and perfect each time. Thanks all the way from New Zealand!

  • Just made these for lunch today, there were great! I’ve put them in the oven w/o any oil on top/bottom, just sit them on a wax paper. They will turn our crispy on the outside and soft in the inside. Thanks!

  • Hi! Just to let you know I tried your recipe and I don’t think I need to try any other. I’m a falafel addict so know a good one when I taste it….thankyou soooo much for this!

  • @pickuplimes I love watching your videos and trying the recipes! But with this one, I’ actually hung up on the music that plays in the background towards the end of the video. Can you tell me the name of the track on Epidemic Sound? (P.S. signed up on ES only for that music:P)

  • Maddie, I’ve made this recipe 3 times and it’s amazing! My kids absolutely love it and trust me these kids are tough to please. They are super picky. Thank you:)

  • I went vegan December 2018 and today was my first time trying all these new spices and flavors. It was absolutely delicious! I made it into a wrap using lavash, spinach, iceberg lettuce mix, mushrooms, and fresh coriander sprigs and I loved it! So glad I have leftovers for the rest of the week

  • She looks like a goddess…until she turns sideways…OMG, what a shnoz, yikes. Someone start a gofundme for this lovely woman to have a nose job

  • OIL FREE!?!?!?!?!?! Subscribed,, and pretty girl,, funny numbed guy too xD (tho he seems dead too often:) well as long as hes legit,, not a fan of fakes,, luv his honesty,, n girlsexynergy

  • We made these today. They were great. I’ve tried another recipe 2 3 time but I could not make it work. This recipe worked the first time. Also, this recipe calls for baking rather than frying so is much healthier. Thank you.

  • Falafel is my favourite dish here in my home town ���� Jordan
    All the spices you use is good, but you forget to put coriander seed ground, this will make the falafel more delicious
    Thanks for this lovely recipe ����

  • Hi Maddie! Love you food processor:) Can you give any information on the brand and where I can find one exactly like that?:) Thanks!

  • I was SO excited to try this recipe because I love Maddie and I watch all of her videos. I didn’t make the sauce, the dressing and the wrap, I only made the falafel and I don’t know, perhaps that was the problem. I made sure I used the exact same ingredients with the proper measurements but still… it just wasn’t good at all. I know it’s Indian food but it was SO SPICY and it makes sense because it has pepper, turmeric, coriander, red pepper flakes and cumin in it but literally my family and I weren’t able to eat them, maybe we’re not used to spicy meals:( Either way thanks for sharing!

  • that looks nice!!! I was just wondering because I am about to make them:) how big are to chickpeas cans, because they aren’t the same size here in France so I don’t know how much I am supposed to put…

  • I have the same food processor but mine is turquoise!
    Im so glad I Found your recipe. All the other vídeos say it has to be dried and homemade cooked chickpeas. I just have the canned one so I’m gonna give it a try

  • Hi Maddie, I made your hennep sauce today and it was really good!! I went vegan almost 2 months ago and are still finding a new food rhythm now that I’m eating 100% plant based and mostly avoiding processed foods. I have been looking for good oil free dressings for my salads so I’m really excited about this one. Thanks a lot for inspiring me! ☺️

  • Hi, I make my falafel almost the same way! Some times they don t cook at all inside so I prefer the flat ones
    Thank you for your inspiration in each lovely recipe!
    Regards from Ururguay,

  • In the 80s… Falafel was an entirely different beast in the states. It was sold as the whole package with tahini, veggies and pita.

  • I have a stupid question,….could you use a nutribullet instead of a food processor…I don’t have one and really wanna try this so so bad…

  • People have asked about how many tins to use instead of the fresh ones but no answer has been posted. So pls can you tell me how many tins? Thanks

  • yooo i was with u until bf ran his hands thru his hair and then dipped his finger in the sauce…

    sn: i do like yr videos tho… i really appreciate the simplicity and ease in your presentation and preparation. thank you so much

  • Wonderful recipe. Crispy outside and soft inside I pan fried them but lost the count of table spoons of oil ��and then put them on the oven for 15 minutes.turned out great; flavorful, beautiful and very delicious. Thank you

  • I followed this recipe to make falafel for the first ever. It came out brilliant. I live in UAE and trust me it tasted similar or even better than the ones you get from an Arabic restaurant. I did make some tiny alterations of my own, like I drizzled a bit coconut oil into cast iron pan and gave the falafel a bit texture before baking them. I also had to add a bit more gram flour to bring the mix together. Thank you so much for this amazing recipe!
    P.S: There is no point in making the falafel without the tahini sauce to dip it in!

  • Hey guys I’m trying to transition to a plant based diet but struggling to find time to cook. Do you know if these falafels can be frozen before being baked? And if that’s the case, for how long? I’d really appreciate it! ��

  • WoooW… I am Arabian and Falafel is a traditional dish in my country, but I dunno how to do it:). Thank you for sharing the recipe with us.
    Well, I have a question; if I prepare the Falafel mixture, can I but half of the amount in the fridge to fry it later?

  • I wish I knew all about vegan and how to cook vegan when I was your age. NO! It took me to evolve to this from G-d given (and asked for) wisdom, via Jesus our supreme healer and almost dying (from CHF) at age 52 in 2010 (now y’all know how old I am! LOL!) to make me change my whole life style of eating healthy vegan!! I love being vegan! It is fun to cook all the new foods, AND I feel great as I have reversed my CHF Heart disease! Praise the L-rd, and thank you honey for your awesome vegan recipes. I am making the sauce now and having one of the nice felafel patties I made! WOO HOO! I am excited too! G-d bless y’all!

  • Finally after half a year I’ve decided to do my first falafels. They were amazing, delicious and definitely better than in restaurant!!!

  • Hi Lisa! I’ve made this twice already and it was delicious, thank you!!! I have a question though, can you use curly parsley for this? I’ve made it previously with flat leaf parsley but the last grocery delivery I received Curley parsley instead. Do you think it will make a difference? Thank you so much for your advice����!

  • Hope you guys enjoyed this recipe video!! I forgot to put our instagram’s in the video �� SO if you make this recipe be sure to let us know by tagging us at @maddielymburner & @kylemfraser ���� Don’t forget to give this video a THUMBS UP if you enjoyed it, and let me know what you think in the comments below ���� Thank you all for the love and support! Much love xx

  • Amazing! My family loves these! It was so easy to make and I love how you use staple ingredients so it’s not overpriced. Yum! Thank you!

  • Respect and honour to the whole world king soul journey hugs and love from Kenya god health wealth and happiness prayers beautiful beautiful beautiful soul love Flowers to the whole world king souls honours wise wisdoms sharing thank you thankyou thankyou hidden secrets foods from Kenya beautiful souls

  • heehee you remind me of me when I make food and it’s good! love the haply dance/singing:) you guys are a great team:)! aaand just subscribed! thanks for posting videos

  • The Lebanese pita bread used for the falafel recipe seems old. Traditionally, we buy the bread every day and it’s best used as a sandwich wrap on the day of purchase. Plus, we use it as a pocket for falafel and not as a double layer. We have other uses for it when it becomes brittle: as crouton for fattouch and fatteh.

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  • Congratulations to Robin. Graduating with a PhD is a great job well done. You both look so nice together. Good luck. Your videos are one of the great motivations for me to continue to vegan.. Thank you

  • I see a child… a sister and a mom in you….. so happy seeing u r videos….I repeat u r videos on a bad day…. stay healthy n happy ��

  • What 448 people didn’t like this! I really enjoyed this! You inspire me to experiment with cooking and make me feel more optimistic about life in general, thank you! ��

  • I am in love with falafel But I did not try baked falafel before,I will try your recipe looks yummy thanks for sharing this delicious recipe

  • Hello! I really like your channel!!! I have a question for you regarding pepper… I did as you did!! And it falls apart for me in the frying!!! The falafel will not stay intact!!!

  • Nice video, but I gotta agree with the commenters here. Please get rid of that annoying soulless music and let us hear the acoustics of cooking and kitchen sounds instead!

  • I am obsessed with your recipes!!! They are healthy and fancYYYYY!!! wonderful! great job and you definitely inspire me to cook vegan food! thanks a lot!

  • I made this recipe plus the hemp seed dressing. It was delicious!!! Thank you so much for helping make my vegan journey so exciting and satisfying!

  • Lekker is also a word we use in South Africa ALL THE TIME in our local language Afrikaans. Means yummy but you can use it when saying just about anything is awesome! This channel is LEKKER

  • This is such an amazing recipe, I made these whilst fasting last night so was worried I couldn’t taste test the mixture before placing in the oven, I opened my fast after making the falafels last night and wow absolutely amazing!! This was packed full of flavour and had such a beautiful texture. Thank you so much for sharing this video, will definitely be making these for the family again:)

  • Thank god for the imperfect latte art because though I like this channel, I am definitely imperfect. Lots to aspire to here, and yet, I would love to see them tear open a box of cocoa puffs on an off day or have tea in a mug that is not a work of art. A beautiful channel, but my everyday, while healthy and even artistic cannot consistently arrive at this. Thanks for the inspiration.

  • I love watching your videos Maddie, your recipe inspo is always top notch and I love your ebook! Falafels were one of the first vegan meals I ever made, such a delicious staple, love it! I can’t remember if I imagined it or not but are you releasing another ebook?

  • I wish I could be your guest! Your recipes are so so good, I am going to try all of them. Where do you buy your crockery from? They are so pretty.

  • I tried your recipe for the first time to make falafel. It turned out so good!! I’m so happy that I was able to cook successfully. Thank you very much! From Japan����

  • Oh I love my granola had it every day for the last few Years ☺️��‍♀️
    I miss it if I can’t have it….. so easy to make and store

    May I ask do you get a brand of coconut yoghurt? X

  • Thank you so much! I’ve been trying to eat less meat and so many vegan recipes look so unappetizing to me, but this looks SO GOOD!

  • I saw a blue tea you made, what kind of tea is that? And what do you use to filter that tea? I am curious! I hope you let me know! x Fatimazahra

  • Is it possible to make granola that is lower fat? I’ve tried adding less oil but then it doesn’t brown. I’m doing weight watchers and would love a good crunchy breakfast like I used to eat, but most cereals are waaaay to high in points ��

  • Hi Heather I’m excited to try these today!!!  Also, I’m interested in your book.  Do you use soy products in your recipes (soy milk, tofu, tempeh, etc)?  If yes, what would be the percentage?  I am avoiding soy.  Thanks very much!!!