Falafel

If you’ve never heard of falafels, they are basically a meatless meatball made with chickpeas. You can put them in salads, eat them alone, cold, warm, on the side or in a wonderful bowl of deliciousness. It’s up to you!

1 can chickpeas (about 11 ounces)

1/2 red onion chopped

4 cloves garlic, or 2 tsp minced garlic

1/4 cup cilantro

2 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

2 teaspoons ground cumin

1 teaspoon kosher salt

1 teaspoon baking powder

Drained canned chickpeas and rinse. Toss all ingredients except basking powder into food processor and pulse until well mixed. Scrape sides down add baking powder and blend some more until well mixed.

Preheat oven to 400F and lightly grease cookie sheet. Form 1-1.5” balls and flatten in your hand like a cookie before placing on the cookie sheet.

Bake for 15-20 minutes then carefully flip each falafel and bake for 15-20 minutes more.

They will be crunbly so be careful when flipping and when moving. These can be kept for up to four days in the fridge in a sealed container.