|30 min||30 min||16|
|4 cup||Chickpeas, canned, drained|
|1 small||White onion (quartered)|
|3 clove(s)||Garlic (minced)|
|1 cup||Parsley, fresh (chopped)|
|1 cup||Cilantro (coriander) ((fresh) chopped)|
|2 tbsp||Lemon juice (as needed when blending)|
|1/2 tsp||Cayenne pepper|
|1 tbsp||Cumin (ground)|
|1/2 tsp||Sea salt|
|1 tsp||Black pepper (ground)|
1. Preheat oven to 450F and line a baking sheet with parchment paper, or use a "Meatball Master" tray (see notes).
2. Place all ingredients in a food processor. Pulse until the mixture has a grainy texture. You will have to scrape the bowl several times in between pulses and maybe add some of the lemon juice to loosen the mixture.
3. Pour the mixture into the bottom of a "Meatball Master" tray, or use a small scoop to make 32 individual balls. If the mixture is too crumbly to form into balls, you can add some chickpea flour.
4. Place the balls on your parchment-lined baking sheet and bake for 20 to 25 minutes or just until the falafels start to brown.
5. Serve with hummus, pita bread, tahini, tzatziki, yogurt, onions and any other raw or roasted veggies you love. Store in the fridge for 3-4 days, or in the freezer for 1-2 weeks.
Grab a Meatball Master here
Store the falafel balls in the refrigerator for a couple of hours to form or freeze to bake later
Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6, and magnesium.