1tbsplemon juicefresh squeezed, no sugar added or preservatives
1tbsptahini powder
1 1/2tspcumin powder
15ozchickpeascanned, drained, rinsed
3tbspbrown rice flour
1/2tspsalt
Instructions
Preheat the oven to 350 degrees while you line a large baking sheet with parchment paper.
Add the kale, carrots, parsley, onion and garlic to your food processor and pulse until only small pieces remain.
Continue to add the olive oil, lemon juice, tahini, cumin and chickpeas and process again until smooth with a little texture.
Finally add in the salt and flour; process until just mixed in.
Use a 1 tablespoon scoop to scoop; then flatten the Falafel mixture slightly with the back of the scoop.
Bake for 10 minutes; then flip and bake for another 10 minutes. Serves well with mixed greens, Plant-based Tzatiki (see recipe link), and a whole-wheat pita.
Notes
Keeps well the the fridge for up to 5 days, or portion and freeze for easy convenience.
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.