Falafel

Ingredients

• 2, 15.5 oz. cans chickpeas, drained and rinsed
• 2 cloves of garlic, minced
• 1/2 onion, quartered
• 1 tsp. coriander, ground
• 1 Tbsp. cumin, ground
• 1 tsp. cayenne, ground
• 1/2 cup fresh parsley or cilantro, chopped
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. baking soda
• 1 Tbsp. lemon juice

Instructions

1. Add the drain and rinsed chickpeas to a food processor. Next add the garlic, onion, seasonings, parsley, baking soda and lemon juice. Pulse until minced, but not smooth. If the mixture is too dry, add 1 tablespoon water at a time to mix. Do not over wet mixture.
2. Taste the chickpea mixture and adjust seasonings as desired. Preheat the oven to 350°F and set aside a rimmed baking sheet.
3. Scoop out heaping tablespoons of the mixture and roll into a ball. Place on the baking sheet and flatten. Continue until all the mixture is prepared.
4. Place in the oven and bake for 20-30 minutes or until golden.
5. Remove from oven halfway through cooking and flip patties so they are evenly cooked. Remove from oven and serve with your favorite falafel sauce and fixings.

Nutrition per serving: 140 calories, 23 g carbohydrates, 3.5 g fat, 7 g fiber, 8 g protein, 500 mg sodium, 4 g sugar.

Recipe from: Cooking.nytimes.com