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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a healthy falafel that is baked instead of fried. It's also vegan! Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained |
1 garlic clove, finely chopped |
1/4 cup diced onion |
1/3 cup chopped flat leaf parsley |
1 tablespoon tahini |
2 tablespoons whole wheat bread crumbs |
1/2 teaspoon coriander |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 -2 tablespoon water |
1 tablespoon whole wheat flour |
olive oil |
Directions:
1. Preheat oven to 425 degrees.
2. Mash chickpeas in a bowl with fork until it's a crumbly mixture. Set aside.
3. Add garlic, onion and parsley to food processor and process until finely chopped and combined.
4. Next add the mashed chickpeas to food processor along with tahini, bread crumbs, coriander, cumin, salt, and pepper. Process until combined, adding the water 1-2 Tbsp of water as needed. You may need to scrape down the sides with a spatula in between processing.
5. Once combined, empty into large bowl. Add the flour and mix, you should be able to form into large ball. If the mixture is too dry and crumbly, add a Tbsp of water. If it's too wet, add an additional Tbsp of flour.
6. Form into 10 small patties (approximately 2 inches). Place on baking sheet lighly greased with olive oil or cooking spray. Bake for 5-6 minutes on each side or until lightly browned.
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