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Ingredients
- 1 bundle fresh parsley (~2 cups, chopped)
- 1 bundle fresh cilantro (~2 cups, chopped)
- 1/2 sweet onion chopped
- 2 tbsp lemon juice
- 3 cloves garlic
- 2 tsp cumin
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 can chickpeas (15oz, rinsed and drained)
- 1/3 cup almond flour
Ingredients
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Instructions
- Preheat the oven to 400 degrees F.
- Add parsley, cilantro, onion, lemon juice, garlic, cumin, salt, and pepper to the food processor and process until well combined. Add chickpeas and process until until mixed, but slightly chunky. Transfer mixture into a large bowl and mix in almond flour.
- Line baking sheet with parchment paper. Scoop out about 2 tbsp of mixture and roll into a ball and flatten into a disc shape. Repeat with the remainder of mixture, forming about 14 patties.
- Bake for 20 minutes and then flip and bake for another 15-20 more minutes, until the falafel are golden brown.
- Serve with hummus, tomatoes, and cucumbers.
Has anyone tried this recipe? Is the mixture supposed to be quite wet? The “patties” held their shape, no spreading for the first 20 minutes of baking. Flipping to other side, a couple broke, managed to squish them back together. I think I may need to add a bit more flour? Am baking them on the 2nd side for 5 min more than directed, to ensure they’re cooked through.
Hi Donna! I would try baking them longer and/or adding more flour a little at a time until you reach your desired texture.