Who knew that falafel would be so easy. Not only that, you can sneak in so many other veggies to make this a nutrient dense delight! Garbanzos are growing on me more and more.
FOR THE FALAFEL:
➜ 2 cups chickpeas drained
➜ 1 medium zucchini
➜ 1 cup shredded carrot
➜ 1 sweet onion
➜ 1 cup Italian Parsley
➜ 2 Garlic cloves
➜ 1/2 cup Chickpea flour
➜ Juice of 1/2 lemon
➜ 1 1/2 tsp Cumin
➜ 1 1/2 tsp Sea salt
➜ 1/2 Cracked pepper
➜ 1 tsp Coriander
➜ 1 tsp Turmeric
➜ 1/2 tsp Paprika
HOW DO YOU DO IT:
➜ Preheat oven to 400°
➜ place all ingredients in food processor, and pulse until incorporated but not totally smooth
➜ Add 1 tablespoon of mix to a large cookie sheet line with parchment paper and repeat with the rest of mix
➜ Gently press each down so that it’s slightky flattened
➜ Place in 400° oven for 20 minutes then remove and flip the over and bake for an additional 15 minutes
Check out my recipe for Plant-Based Tzatziki Sauce
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