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< Baked Falafels

Yield: 4 ppl

Time: 30 min prep, 30 min bake

Notes: Works best with a processor (not NutriBullet). Raw balls can be kept in fridge/freezer to bake on another day.

Ingredients

2 cans chickpeas
1/2 red onion
4 cloves garlic, crushed
1/2 cup fresh coriander
2 T olive oil
2 T fresh lemon juice
2 t cumin
2 t coriander powder
1 1/2 t salt
2 t baking powder
1/4 cup flour

Serve with

Pita bread
Fresh coriander
Cucumber and yogurt
Or just in wraps/salad/as a snack

Method

Preheat oven to 190 degrees, grease baking tray or lay down baking paper.
Combine all ingredients in a food processor except for flour and baking powder.
Pulse until chickpeas are smooth.
Taste mixture and add what’s needed.
Add flour, baking powder and pulse in processor until well mixed.
Roll into balls (Raw balls can be kept in fridge/freezer to bake on another day)
Bake for 25-30 minutes, flip halfway.