Makes Approximately 15-16 small falafels
- 1¾ C chickpeas (I used canned*)
- ¾ C cilantro leaves, fresh
- ¾ C parsley leaves, fresh
- 3 Tbsp Growing Naturals Original Rice Protein (18g protein!)
- ½ small yellow onion, chopped
- 1 Tbsp minced garlic
- ½ tsp cumin (I used ground)
- ½ tsp coriander seeds, whole
- ½ Tbsp lemon juice
- Zest of half a lemon
- ¼ tsp. cayenne pepper
- Salt and pepper to taste
- Sesame seeds (garnish)
- Olive oil (for spraying the pan)
*Traditional falafel recipes are made with dried chickpeas which have been soaked in water for 24 hours—but I cheated and used 1 can of cooked chickpeas. I could tell the texture was a bit smoother (with canned chickpeas) but just as delicious.
- Preheat oven to 400F. Drain the liquid from the can of chickpeas into a small bowl and set aside.
- Place all ingredients (except for the rice protein) into a processor and process until smooth. If it’s not mixing well, add drained liquid from the chickpeas 1 tablespoon at a time, just enough to help it mix. Then add the rice protein and process until thoroughly combined. The dough should be pretty thick and dry so that you can form the balls or patties.
- Spray or coat a cookie sheet or mini muffin pan with oil to prevent sticking. If your mixture turns out a bit sticky like mine, use the mini muffin pan to help the falafels keep their form. Use a tablespoon to scoop and form about 15-16 falafels. Lightly spray or brush the tops of each falafel with oil and sprinkle on some sesame seeds.
- Bake for 20 minutes. Then broil for an additional 2 minutes or until golden brown on top. Let cool for 5 minutes. Serve with pitas or your favorite dipping sauce!
Recipe courtesy of Scarlett Full, in-house Registered Dietitian