Ingredients
The following ingredients have 3 Servings
- 2 (14 oz cans) chickpeas, drained and rinsed
- 4 garlic cloves, (chopped)
- 4 green onions, (sliced)
- 1 large egg
- 1 lemon, (juiced)
- 1/3 cup fresh parsley, (chopped)
- 1/3 cup fresh cilantro, (chopped)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup whole wheat or all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup plain Greek yogurt
- 8 ounces feta, (crumbled)
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- fresh parsley + crushed red pepper for garnish
Instruction
- Preheat the oven to 400 degrees F.
- In a food processor, combine the chickpeas, garlic, onions, egg, lemon juice, parsley, cilantro, oil, salt, pepper, cumin and paprika. Pulse a few times until crumbly but not pureed. Add in half of the flour and baking powder and pulse a few more times until combine. Repeat with remaining flour and baking powder.
- Once the mixture is combined, scoop out about 2 tablespoons worth and form it into a small patty or ball. Place the falafel on a baking sheet and bake for 20 minutes, until slightly crisp on top and cooked through.
