This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. A Middle Eastern favorite, Falafel can be used in a variety of ways such as an appetizer or placed in pita pockets for a sandwich. Note: This recipe requires 2 sheet pans for 7-10 servings.
Baking sheet, Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives
Ingredients
2onionroughly chopped
62ouncecanned chickpeasabout 4 cans, drained
2cupItalian parsley
2cupfresh cilantro
6clovegarlic
2tablespoonground cumin
4tablespoon chickpea flour
4tablespoonavocado oilplus extra for baking
Kosher salt or to taste
Instructions
Preheat oven to 450 degrees F.
In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
Add the flour and oil, and blend these with the mixture.
With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
Bake for 20-25 minutes or until golden.
Reheating Instructions
Heat in the oven at 350 degrees for 15 minutes or until heated through.