If you love hummus, (my recipe for everyday hummus is here!) then try your hand at making falafel--the super yummy balls of chickpeas and herbs that are crisp outside, soft inside. You can layer then into pita or in a roll of flatbread with hummus and/or tahini and some fresh veg, place them into a rice bowl for a low-carb savory bit, or have them as finger food as a starter. However you do it, you will be pleased. So pleased.
"If you don't like cilantro (how's that??), use all parsley."
Notes: Chickpeas (garbanzo beans) must be dry, not canned.
SIMPLE BAKED FALAFEL
Ingredients: 1 cup uncooked dry chickpeas-soaked, 1/2 cup chopped shallot or sweet yellow onion, 3 cloves of garlic, 1 cup fresh cilantro-chopped, 1 cup fresh Italian parsley-chopped, 1/2 tsp. sea salt, 1/2 tsp. baking powder, 1/4 tsp. cayenne pepper, 1 tsp. ground cumin, 1 tsp. ground coriander, 1 tsp. lemon zest, 1-2 tbsp. flour, 2-3 tbsp. extra virgin olive oil.
1. 24 hours before, soak chick peas. They must be soaked for the full 24 hours. Do not use canned. Place 3/4 cup chickpeas in a bowl and cover with water. Add more water if needed to keep them covered.
2. Preheat oven to 400*. Drain chickpeas and pat dry. Add to food processor with shallot, cilantro, parsley, garlic, salt, cayenne pepper, cumin, coriander and lemon zest. Run on low for 1 minute. Scrape down the sides.
3. Pulse a few times more, then add the flour and baking powder. Pulse until mixture is clumping together.
4. Form 12-14 rounded patties using a 2-tablespoon cookie scoop, or just eyeball it. Place on baking sheet. Drizzle each falafel generously with olive oil. Bake for 12-14 minutes, flip over. Bake another 12 minutes.
Tip: The flour helps the falafel hold together into patties. For gluten-free, sub-in a gluten free flour like tapioca or brown rice flours.