Big Daddy’s Chicken and Falafel Dumplings

This dinner uses low-sodium soup instead of a creamy broth and chickpea flour instead of regular flour. The result is a delicious meal that cuts the number of calories of a traditional chicken and dumpling dish by half.

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Serves 6


  • 5 cups diced cooked chicken
  • 2 quarts low sodium chicken stock
  • 1/4 cup finely diced celery
  • 1/2 cup finely diced onions
  • 1 tbsp chicken bouillon powder
  • 2 cloves garlic, smashed
  • 1 tbsp coarse black pepper
  • 1 can (16 oz) chickpeas, drained and dried well, smashed in food processor
  • 1/4-1/2 cup chickpea flour
  • 1 1/2 tsp chopped fresh garlic
  • 1 egg white
  • 2 tbsp chopped cilantro
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp cumin
  • 1 tsp kosher salt


In a large stockpot put all the ingredients from the (chicken stock) in pot and bring to soft boil.

Meanwhile in medium-size bowl, mix all Falafel ingredients together (except flour add gradually until you achieve a moldable consistency) until smooth and well-mixed. Turn heat down on chicken stock to low and drop falafel mixture by the tsp into heated stock. Gently stir for 2-4 minutes. Turn off heat and gently serve.