Falafel

  • 30 oz Can of Chickpeas, Drained
  • 1 Shallot, Rough Chop
  • 3 Garlic Cloves
  • 2 Tablespoons Chickpea Flour
  • 2 Teaspoons Cumin
  • 1-2 Teaspoons Red Pepper Flakes
  • 1 Teaspoon Kosher Salt
  • ¼ Cup Parsley
  • ¼ Cup Dill
  • ⅓ Cup Olive Oil, Additional Tablespoon if Needed
  • Zest and Juice of 1 Lemon

 

  1. Preheat oven to 400 degrees fahrenheit.
  2. Add all ingredients to food processor and pulse for about 1 minute or until smooth.
  3. Form mixture into 1 inch balls(I use a cookie scoop) and place on parchment lined baking sheet.
  4. Bake for 20 minutes or until golden brown.
  5. Serve in a pita with tzatziki or over your favorite salad.

 

I’m a firm believer in there’s always a reason to celebrate, which often leads to a couple extra glasses of wine and a few orders of french fries on the weekend and a required detox on Mondays. I’ll never give up weekend fun with friends and family, so RD and I try to go meat and alcohol- free every Monday… and Tuesday if we are feeling extra ambitious.

 

Falafel is the perfect meatless Monday option! They are quick, versatile and extremely satisfying.  I often make a double batch and freeze half to have on hand for quick lunch options. My favorite way to serve them is on top of a Greek salad, but they work well in a sandwich or with roasted veggies. Make some this week and let me know what you think!!!

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