Falafel-Style Lamb Meatball Bowl

by Angela Gallardo in Lunch & Dinner, Recipes

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I have always had a love-hate relationship with falafel.

Long before transitioning to a Paleo-style diet, I knew that beans did not agree with me.  So while I love love love the taste and texture of falafel, pretty much a food baby was a given anytime I had them.

These meatballs have a less “doughy” texture in the middle (it is meat, after all) but the flavor is there and the outer crunch is, too!  Which is really the most important part, IMO.

There are a lot of ways to throw this bowl together.  I like picking a base or greens or cauli-rice and then loading in whatever veg I have on had.  Some olives and a creamy tahini (recipe below) are good elements to have for a true Mediterranean feel.

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Falafel-Style Lamb Meatball Bowl

Yields: 20 meatballs or about 4 servings

3 tbsp. tahini paste

1 egg

2 tbsp. fresh lemon juice

2 tbsp. chopped cilantro

2 tbsp. chopped parsley

2 tsp. onion flake

1 tsp. ground cumin

2 cloves garlic, minced

½ jalapeno, minced (pickled or raw)

1 tsp. sea salt

½ tsp. black pepper

2 tbsp. almond flour or meal

1 lb. ground lamb (or other)

¼-⅓ c. hemp seeds

Optional for assembling — cauli-rice or greens for the base, kalamata olives, avocado, and tossed in EVVO & red wine vinegar: carrot shavings, sliced bell pepper, and cucumber

Directions:

• Whisk the tahini, egg, lemon juice, cilantro, parsley, onion flake, cumin, garlic, jalapeño, sea salt, pepper, and almond meal together in a large bowl. Add the lamb and mix very well with a fork
• Place the hemp seeds in a small bowl. Roll tight 2” meatballs and dip them briefly in the hemp seeds to coat. Set the meatballs on a plate and chill for 20 minutes. (Prep your other bowl ingredients while you wait!)
• Sauté in your favorite high heat cooking fat until golden on all sides (medium heat should be best for most skillets). Move them as little as possible so they stay together well & keep and eye out because they burn easily. Leave on a pan in the oven on “warm” until serving.
• Note: the dressing is a simple combo of 2 tbsp. tahini, 2 tbsp. mayo, 1 clove minced garlic, and 1 tbsp. lemon juice.