BAKED HERB FALAFEL

My husband and I, but mostly my husband, looove falafel. Especially in Israel. We used to order this incredible hummus from a tiny cafe in New York, and it always came with the most delicious falafel. I never thought of trying to make them myself until now! These are a great appetizer to serve at a party or even to have with a salad or some grains. You can add whatever spices and herbs you like, but mine ended up turning green as I blended the fresh herbs with the chickpeas! These didn't last very long in my house, as I made them with a fresh tahini dressing (also green) and they turned out so perfect. You can have these on the go, as they are super healthy. Chickpeas have a lot of protein, fiber and vitamins. I baked these with parsley and cilantro, which we know are both very healthy herbs. Parsley is a natural detoxer for the body, and cilantro as anti-inflammatory. How much healthier can these little falafels get!

Ingredients:

3 cups chickpeas

3/4 cup parsley

3/4 cup cilantro

1/2 sweet onion

2 garlic cloves

3 tbsp extra virgin olive oil

1 tsp sea salt

1 tsp ground cumin

1 tsp ground paprika

1 tsp ground turmeric

1 tsp cayenne

Directions:

Preheat the oven to 375F. Place the chickpeas, cilantro, onion, garlic, olive oil, salt, cumin, paprika, cayenne and turmeric in a food processor. Blend until everything is combined. Using about 1 tbsp of chickpea mixture, form into little patties. Bake for 15-20 minutes, flip, and bake for another 15 minutes, until they are golden brown. 

Serve with my green tahini dressing!