I recently watched the documentary called ‘What The Health?’ and if you haven’t seen it, I highly recommend it. The documentary declares that processed meats is what causes cancer and other diseases and blames meat rather than sugar for diabetes and other related health issues. It also talks about evolution and how mankind was not made to be meat eaters. But whether or not that is true, the biggest shock to me when watching this documentary is the corruption within big business, health organizations, and government agencies in the food industry and how organizations like The American Cancer society is actually making us sick by promoting these cancer causing foods because of the money they receive.

You can form your own opinion about the documentary and the claims it makes and I am definitely not an expert to tell you what’s true and not true. But, it did change the way I eat. At least for the last two weeks it has. For someone who predominantly followed the paleo, meat eating diet, I’ve decided to try and go a more plant based route. I have not given up meat completely, but significantly cut back and have been incorporating more vegetarian and vegan meals into my diet.

With that being said, my go to healthy meal is always mediterranean or greek food when eating out. I created my own mediterranean bowl with homemade falafel that has been a life saver for my new way of eating. I think I’ve had falafel 5-6 times in the last couple of weeks.

Tips on getting the perfect, delicious falafel:

  • Use dry chickpeas rather than canned chickpeas
  • Spices spices and more spices
  • Use an oil with a high smoke point like Grapeseed oil, Avocado oil, or Safflower oil
  • Let mixture sit in the fridge for at least an hour before frying
  • Make sure the oil is hot before frying (between 300-400 degrees)
  • Do not overcrowd your frying pan. Be patient and cook in batches

The Base: Kale Fattoush

  1. Chop 1 cup parsley and 1 cup kale into tiny pieces and combine in a bowl
  2. Chop 1/4 red onion, 1/2 green pepper, and 1/2 cucumber and add to salad mixture
  3. Take a handful of cherry tomatoes and cut in halves and add to salad bowl
  4. Add 3 tbsp of homemade greek dressing and incorporate into salad (or to make a quick dressing use 1 tbsp greek olive oil, 1 tbsp lemon juice, 1/2 tbsp vinegar of choice, 1/4 tsp basil and oregano, dash of sea salt, pepper, onion powder, and garlic powder)


  1. Soak two cups chickpeas/garbanzo beans overnight
  2. In a food processor, combine soaked chickpeas, 1 small onion, 1/2 cup parsley, 5-6 garlic cloves, 2 tbsp oat flour or chickpea flour, 1.5 tsp salt, 2 tsp cumin, 1 tsp coriander, 1/4 tsp black pepper, dash of cayenne and cardamom.
  3. Process until fulling combined and paste like.
  4. Cover and set in refrigerator for at least 1 hour
  5. Remove from refrigerator and form small patties or balls to whatever size you’d like. I would take anywhere from 1-3 tbsp to form your falafel
  6. Heat your cast iron skillet on medium high heat. Once hot, add your oil so that it fills the bottom of the pan in a thin layer. Wait a couple minutes for the oil to heat.
  7. Place falafel in the pan and cook 2-3 minutes or until browned. Gently flip falafel over and heat the other side. Be sure to not over crown pan. It is best to cook in batches or use multiple pans rather than jam packing the falafel in the pan.


Add any topping of your choice: