Chef Ellen

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These are not your typical falafels, but by taking the traditional concept and reinventing, these tasty bites are now fitting for the Reset 90/10 program. Green pea falafels are highly nutritious, easy to make and can be frozen once cooked to make mealtime easier. The possibilities are endless as snacks, an appetizer, a collard green wrap, salad topper or dinner with a baked potato.


  • Orange Tahini Herb Sauce:
  • 2 tbsp of tahini
  • ¼ cup of fresh squeezed orange juice
  • ¼ teaspoon of orange zest
  • ¼ cup of hot water
  • 1 teaspoon pesto of choice I used a vegan basil pesto (no nuts for Reset. A tarragon pesto would bring this over the moon with flavor)
  • Salt and pepper to taste
  • cup Add all ingredients to a blender and blend for a smooth consistency. Double up for extras!

The Falafels:

  • ¼ cup of ground flaxseed
  • ¼ cup of shelled hemp hearts
  • 1 tbsp of fresh lemon juice
  • 1 cup of cooked white rice cooked whole grain buckwheat can be substituted (after Reset brown rice)
  • 2 cup of blanched frozen or fresh peas
  • 2 cups of cooked sauteed or steamed and chopped baby green (spinach, kale, swiss chard, also look for baby green combinations in your produce aisle or farmer’s market)
  • 14 oz. jar or can chopped artichokes or artichoke hearts (rinse well before chopping)
  • 1 teaspoon of cumin
  • 1 teaspoon of dried tarragon or 1/4 Cup of fresh tarragon
  • ½ tsp of dried herb blends I used a dried vegetable blend from The Dandelion Kitchen – amazing!
  • ½ tsp of black pepper
  • ½ tsp of sea salt
  • ½ teaspoon after Reset, a of chili powder as long as spicy does not upset or give you reflux



  • Prepare you tahini sauce and set aside.
  • Preheat oven to 400 degrees.
  • In a large bowl add ground flax and hemp seeds, add lemon juice, and let sit for 5 minutes. Add in cooked rice through salt and mix well.
  • Add all ingredients to a food processer and process on high for about 30 seconds making sure all ingredients are well-mixed.
  • Transfer the mixture back into the bowl. Line a baking sheet with parchment paper and spray evenly with avocado or olive oil. Start scooping out 1-inch balls and space evenly on the parchment paper. Press down gently to form oval patties.
  • Place in the oven and cook for 20 minutes. Flip and cook for an additional 20 minutes. They should be crispy. Serve with tahini sauce.