Ingredients

The following ingredients have 16 Servings
  • 2 cooked beets
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 garlic cloves
  • 1/2 lemon, juiced
  • handful parsley
  • 1/4 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin

Instruction

  • Preheat your oven to 400F.
  • Place the cooked beets in the food processor. I bought cooked beets, but you can cook your own.
  • Add the drained and rinsed chickpeas, garlic cloves, lemon juice, parsley, almond flour, baking powder, sea salt, and cumin.
  • Process again for about five seconds.
  • Scrape down the sides with a spatula and process again until the ingredients are combined but still chunky.
  • Use a cookie scooper (or ice cream scooper if you want bigger falafel) and scoop little mounds out on a baking sheet lined with parchment paper.
  • Gently press down the tops of the mounds and tuck in the edges.
  • Bake for 20 minutes.
  • OPTIONAL: If you want to crisp up the outsides even more, you can sauté the falafel in avocado oil for about 1 minute each side after they’re done baking.
  • Add your falafel to a pita or on top of a salad and enjoy!!