Baked Falafel

We love eating this crunchy, nourishing falafel with parsley pesto and farinata pizza. Enjoy! This Middle Eastern staple is high in soluble fiber, plant protein, and flavor.

FALAFEL

You will need:

• ¼ cup olive oil

• 1 cup canned chickpeas, rinsed and drained

• ½ cup roughly chopped red onion

• ½ cup packed fresh parsley

• ½ cup packed fresh cilantro

• 4 cloves garlic, quartered

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon cumin

• ¼ teaspoon cinnamon

Preheat oven to 375 degrees F.

Pour 2 tablespoons of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.

In a food processor, combine the drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and 2 tablespoons of olive oil. Process until smooth, about 1 minute.

Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.

Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for 3 months.