Baked Chickpea Falafel
- 15 oz can chickpeas, soaked & drained & dried
- 1 small yellow onion, loosely chopped
- ½ cup fresh basil (packed down)
- ½ cup fresh cilantro (packed down)
- 1 tsp ground cumin
- 1 tsp lemon juice
- 1 tbsp olive oil
- 2 tbsp chickpea flour
- items to go alongside such as hummus (my five ingredient hummus recipe goes perfectly with the falafel!), halved cherry tomatoes, sliced cucumber, celery, cilantro and cracked black pepper
- The day before, put the chickpeas in a bowl of water. The chickpeas should be completely covered with water. Put bowl in the fridge for at least 12 hours so they can soak. When you're ready to cook, drain the chickpeas, and dry them.
- Preheat the oven to 375 degrees. Line baking sheet with parchment paper.
- In a food processor, process the chickpeas until finely chopped. Then add the onion, and process again. Then add basil, cilantro, lemon juice, cumin, and olive oil. Process again so you're left with a paste. Then add chickpea flour, and process again until combined well.
- Use a spoon and/or your hands to shape the paste into round balls. Makes about 17 falafels. Place the falafel balls evenly on the baking sheet.
- Bake for 30-35 minutes.
- Enjoy on top of a veggie salad or with pita/tortilla or alongside hummus, yogurt, sliced cucumber, halved cherry tomatoes, celery, cilantro, and cracked black pepper You can store any leftovers in an airtight container for a few days in the fridge.
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