Paleo Plantain Falafel

Paleo Plantain Falafel

So I was mulling over the fact that I miss falafel – despite being made with wheat flour and chickpeas, those little green patties are delicious! So that got me to thinking what I could use instead to create a flavourful approximation of the original. So I decided to turn to the big green flavourless cousin of the banana and the result is a truly spectacular emerald patty that rivals the original!

Made with goodies of all kinds, including garlic, coriander (fresh and ground), and extra virgin olive oil, this falafel makes a great lunch or light dinner.

Quick facts: there really is no easy way to peel a plantain – it takes a little bit of elbow grease (and by that I mean scoring the skin with a knife and using your fingers to peel it off). The most important part is that your plantain is green; they start to taste more like a banana the riper they are. At half the total carbohydrates of chickpeas, plantains manage to deliver much more vitamin A and vitamin C than the typical falafel beans.

Paleo Plantain Falafel


  • Place all ingredients except olive oil and ghee in the food processor.
  • Pulse until all the ingredients come together – you may need to open the lid and scrape down the sides a few times.
  • Slowly drizzle in enough olive oil to make a thick green paste.
  • Heat up ghee in a skillet over medium-high heat.
  • Use a spoon to put dollops of the batter into the frying pan.
  • Once bubbling around the edges, flip with a spatula and smush lightly. Continue frying until the patties are golden brown on either side.
  • Serve with tahini, salad and whatever else you like!

Upgraded paleo plantain falafel – it’s bright green and sophreakin’ good!


  • 1 green plantain, peeled and cut into chunks
  • 1 small onion, peeled and cut into large pieces
  • 3 garlic cloves, peeled
  • 1 large handful of fresh cilantro
  • 1 large handful of fresh parsley
  • juice of half a lemon
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1 tsp turmeric
  • several pinches of salt
  • freshly ground pepper to taste
  • pinch of red pepper flakes (or cayenne)
  • 3 tbsp coconut flour
  • 1 egg
  • extra virgin olive oil (up to 1/4 cup)
  • ghee or butter (for frying)
Appetizers and DipsGrain and Gluten FreeMain DishPaleo RecipesVegetables and Fruits

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  • Thank you so much for this recipe! I love falafel but I have difficulty digesting chickpeas and other beans. Plaintain makes a fabulous alternative, and very tasty!
    Incidentally, tonight I made these but I had forgotten to buy the fresh herbs so I threw in a handful of baby spinach leaves instead, and they still tasted lovely and fresh!

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