Nutrition per serving: 63 Calories, 11g Carbohydrates, 1g Fat, 3.5g Protein, 2g Sugar
By Deanna Hill
Serve these delicious falafels alone, or use a side dish or in wraps. Excellent served with dill yogurt dip!
2 Cups dry chickpeas, soaked overnight
1 Cup diced onion
½ cup Cilantro
2.5 tsp ground cumin
3 cloves garlic
1 tsp chili powder
1 tsp salt
1 tbsp lemon juice
2 tbsp large flake oats
¼ tsp baking soda
Before you can begin making the falafels, you first need to soak your chickpeas. Place 2 cups of dry chickpeas in a large bowl. Add enough water so it covers the chickpeas and extends about another 2 inches. Cover the bowl with a tea towel and let sit over night.
1. Drain and rinse the chickpeas
2. Place chickpeas into a food processor along with all of the other ingredients
3. Mix the ingredients by pulsing the food processor. You will have to stop and scrape the mixture down several times. You are looking for a very fine consistency. You should be able to pick it up with your fingers and press it so it holds together. Be careful not to over process or you will end up with hummus.
4. Place mixture in a bowl and place in the fridge for about an hour. This will help it hold together later.
5. Form into balls (I like to use a cookie scoop as it’s quick and easy).
6. Place the falafels onto a cookie sheet lightly sprayed with olive oil spray. Spray tops of the falafels lightly with the olive oil spray. (using a mini muffin pan also works very well!)
7. Place in 400 degree oven and bake 15 minutes. Remove from oven, flip all of the falafels over and return to oven for another 15 minutes.
Remove from the oven and serve.
You can store left over falafels in an airtight container in the fridge or freezer.