Homemade Falafels

Health Rating

Ingredients

1 can (15oz)	Chickpeas, canned, drained
2 clove(s)	Garlic
90 gm	White onion (about 3 tablespoons)
1 tsp	Cumin
1/2 tsp	Turmeric, ground
1 tsp	Sea salt
2 tbsp	Parsley, fresh
1 tbsp	Water
1 tbsp	Lemon juice
3 tbsp	Chickpea flour
1 tbsp	Extra virgin olive oil

Use an ice cream scoop to form uniform balls out of the chickpea mixture (grease scoop so batter doesn't stick too much).
Heat a heavy skillet with the oil. When it’s hot enough, drop formed batter balls into pan. Sauté over medium heat for 5 - 10 minutes per side. They are done when crisp and golden brown. Drain on paper towels when finished.
Serve on a pita with cucumber, tomato, red onion, and Tahini Sauce.

1 - 3 days prior [optional], Chickpeas, canned, drained 1 can (15oz)

Instructions:

Drain and rinse chickpeas. Combine all ingredients in the food processor and blend until combined. Store in an airtight container in the fridge.

Calories 86

Calories from fat 23.5

Calories from saturated fat 2.7

Total Fat 2.6 g

Saturated Fat 0.3 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 1.3 g

Cholesterol 0

Sodium 330 mg

Potassium 89 mg

Total Carbohydrate 12.1 g

Dietary Fiber 3.1 g

Sugars 2.3 g

Protein 3.6 g

Meat Alternative	0.3
Vegetables	0.5

Recipe from: THINK OUTSIDE THE LUNCHBOX: A Guide to Nourishing Your Kids in Fall & Winter by Sara Bradford

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