Falafel

Falafel, hummus and tzatziki may be enjoyed with a fresh salad, cucumbers, tomatoes, fresh herbs, and/or whole grain pilaf and whole grain pita bread.

Makes 8-12 medium size patties

1 cup chickpeas, soaked 8-12 hours (and then drained)

1/2 cup sweet onion, chopped

1/2 cup fresh chipotle or sweet pepper, chopped (optional)

4 garlic cloves

3/4 cup minced parsley/cilantro

1/2 lemon, juiced

1 tsp cumin

1/2 tsp turmeric

1/2 tsp chili powder

1/2 tsp chipotle chili powder

1/3 cup chickpea flour (or as needed to make the dough workable)

Soak chickpeas overnight. Preheat your oven to 400 degrees. Add all ingredients (except chickpea flour) to food processor until mixture is finely processed and has a sand-like texture. Add the chickpea flour and mix well.

Form balls or patties, place on parchment-lined baking sheet, and bake for 10-15 minutes, turning once so both sides are browned. If you have an air-fryer, you can put in there for a few minutes to get the falafel extra crispy. Leftovers may be frozen.