1 (15-ounce) can chickpeas, drained and rinsed
2 scallions, cut in half
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 cup cilantro leaves
1/4 cup parsley leaves
2 tablespoons olive oil
Oven at 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
**Note-I have tried at least half a dozen felafel recipes and this is the only one I have found that actually works. An added bonus is it's very healthy as the felafel are baked instead of fried!
**Note-Don't worry if you don't have every ingredient listed here-feel free to substitute what you do have or like-it won't change the flavor too much as long as you included cumin and garlic!
Boiled Peanuts CrockPot Slow Cooker Recipe
2 weeks ago