Homemade Falafel

great way to incorporate herbs and mix in a plant-based meal to the week!

Ingredients:

2 cups dried chickpeas (no canned!)

1/2 cup yellow onion/shallot

1 cup parsley

1 cup cilantro

2 garlic cloves

1 tablespoon flour (any kind works)

1 tsp cumin

1 tsp coriander

pinch of chili powder, optional if you want a kick

1 tsp baking soda

s + p, couple dashes

Instructions:

Soak your dried chickpeas overnight or at least the day off. Drain and rinse. Set oven to 375. Pulse the your onion on its own until it’s chopped, then add everything else. Pulse until the mixture is a coarse texture and combined. Line a baking sheet with parchment and make balls of falafel mixture (I use an ice cream scooper!). Bake in the oven at 375 for 15-20 minutes. If you prefer to cook your falafel on the stovetop, you can fill a cast iron with a good layer of oil on medium-high heat and rotate every couple minutes. Total time frame should be similar! Makes 10-14 falafel, depending on how big you make them.

Throw these on a salad (like tabouli) and/or serve with rice, pita, a grain, then add goodies like tzatziki, hummus, baba ganoush, etc.