INGREDIENTS

• 1 cup dry chickpeas (1.5 cups/165 g after soaking and draining)
• 1/2 cup diced white onion (80 g)
• 1/2 cup lightly packed, finely chopped fresh cilantro (20 g)
• 1/2 cup lightly packed, finely chopped fresh parsley (20 g)
• 1 tbsp olive oil
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp cayenne
• 1/2 tsp black pepper
• 1 tsp sea salt
• 2 tbsp ground flax (14 g)
• 3 tbsp water
• 1 tsp baking soda
• 2 tbsp flour, see notes (25 g)
• olive or avocado oil cooking spray, or olive or avocado oil in an oil mister

INSTRUCTIONS

1. Place the chickpeas in a large bowl and cover with a substantial amount of water, soak for 12-24 hours. The chickpeas are going to double or triple in size as they absorb the water, so make sure they have adequate room and water to do so.
2. When you’re ready to make the falafel, drain the chickpeas and add 1.5 cups of the soaked chickpeas to a food processor.
3. Add the onion to the food processor and pulse several times until the chickpeas are broken down and combined with the onion. Be sure not to over mix, we don’t want hummus but they should resemble a grainy consistency.
4. Add everything except for the flour and pulse a few times to combine.
5. Preheat the oven to 400 F.
6. Dump food processor contents into a large mixing bowl, and stir in flour until completely combined (or just mix it up in the food processor container). Let rest 10 minutes, don’t skip this part.
7. Take spoonfuls of the mixture in your hands and form small patties, about 1/2 inch thick and 1.5 inches wide, you should get about 12. Place them on the baking sheet. Lightly mist with olive or avocado oil cooking spray, or use an oil mister to give them a light coating of olive or avocado oil. This is key for crispy baked falafel!
8. Bake for 15 minutes, then flip and return to oven for another 10 minutes.
9. Serve right away with tzatziki, hummus or tahini sauce, on their own or in a pita or salad.