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.
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