Name: Baked Falafel
Prep time: 8 min
Cook time: 25 min
Ingredients: 1 cup dry chickpeas, soaked in water overnight or 2 cups cooked chickpeas; 1 handful of fresh cilantro; 1 handful of fresh parsley; ¼ onion; 3 garlic cloves; 2 tsp cumin powder; Pinch of paprika; Juice of 1 ½ lemons; ¾ tsp of sea salt or to taste; Black pepper to taste; ½ cup sorghum flour

By Barbara Peñaranda

(3)

The fresh herbs in this baked falafel add a bright flavor and an ever so slight bitterness that goes really well with the warmer, slightly sweet cumin. Enjoy with your favorite whole wheat pita bread and tzatziki sauce.

Prep: 8 mins Cook: 25 mins Yield: 8-10 falafels

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 cup dry chickpeas, soaked in water overnight or 2 cups cooked chickpeas
1 handful of fresh cilantro
1 handful of fresh parsley
¼ onion
3 garlic cloves
2 tsp cumin powder
Pinch of paprika
Juice of 1 ½ lemons
¾ tsp of sea salt or to taste
Black pepper to taste
½ cup sorghum flour

Instructions

1. Preheat oven to 400 degrees F.
2. Drain the chickpeas.
3. Place all ingredients, except the flour, in a food processor.
4. Pulse a few times until you get a smooth mixture with some small pieces of herbs remaining. Do not puree.
5. Transfer to a bowl and add the flour. Knead well, and form into balls or patties.
6. Place the falafels on a baking sheet lined with parchment paper and bake for 20-25 minutes.