Falafel

Ingredients

• 1 can chickpeas
• ½ cup packed fresh parsley leaves
• ½ cup packed fresh cilantro leaves
• ½ cup chopped white onion
• 5 cloves garlic, roughly chopped
• 1 teaspoon ground cumin
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons fresh lemon juice
• 3 tablespoons olive oil
• ⅓ cup flour

Instructions

1. Add the onion and garlic cloves to the bowl of a food processor and pulse just until finely chopped; remove the mixture to a bowl and set it aside.
2. Drain the chickpeas and add them to a food processor along with the parsley, cilantro, cumin, salt, and lemon juice. Process the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.
3. Return onion mixture to food processor along with baking powder and flour.
4. Process the mixture just until it holds together when squeezed into balls. (Do not overprocess the mixture or the falafel will be too loose.) Add more flour as needed.
5. Chill the mixture for at least 1 hour.
6. Preheat the oven to 375°F and grease a baking sheet with half of the olive oil.

7. Squeeze the falafel mixture into 1 ½-inch balls then flatten them slightly so they are the shape of patties. Arrange the falafel on the greased baking sheet and brush the tops of them with the remaining olive oil.
8. Bake the falafel for 15 minutes, flip them once then bake them an additional 10 minutes until they are golden brown. Serve the falafel in pita bread with tahini sauce and veggies, or add them to a salad as a healthy, protein-packed topping.