Baked Falafel
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.
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.