¼ cup olive oil, divided
1 cup dried chickpeas, soaked overnight (do NOT use canned)
1 small red onion, chopped
1 cup packed fresh parsley leaves, chopped
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
- Preheat oven to 375°F. Add 1 tablespoon of the olive oil to a food processor, along with the drained chickpeas, onion, parsley, garlic, salt, pepper, cumin, and coriander. Pulse until well combined.
- Pour the remaining 3 tablespoons of the olive oil on a large rimmed baking sheet so that a thin layer is evenly coating the pan.
- Form the falafel dough into 2-tablespoon sized round balls, then ﬂatten into patties and set on the oiled pan. (Makes about 15 falafel patties.)
- Bake for 15 minutes. Flip, then bake for another 15 minutes.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 13g
Saturated Fat: 2g
Sugar: 5g (Added Sugar: 0g)