- Yield : 10-12
- Servings : 2-3
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
Here is a great lunch, dinner or snack year around! If you are baking these in the summer, get up early to avoid the heat. These will keep for several days and can be reheated in a toaster oven (or microwave). The texture of these falafel balls will be slightly different than what you are used to. That is caused by baking versus frying, and using baking powder and potato starch instead of flour. These falafel balls are Passover Kosher!
Photo by Alfonso Revilla
- 1 (15-ounce) can chickpeas beans
- 1 bunch green onions, finely chopped
- 2-3 garlic cloves, finely chopped
- ¼ cup fresh Italian parsley, chopped
- ½ of a lemon, juiced
- 1 teaspoon of olive oil
- 1 teaspoon of coriander
- 1 tablespoon of cumin
- 1/2 teaspoon of crushed red pepper
- 3 tablespoons of potato starch
- 1 teaspoon baking powder
- Salt and pepper to taste
Preheat your oven to 350.
Drain and rinse the chickpeas. Place in the bowl of a food processor, wiz on high for 20 seconds
Place all of the remaining ingredients into the food processor. Wiz until you have a doughy texture.
Use a spoon, scoop out a golf ball sized piece and place on a parchment paper lined baking sheet. Line out the entire batch, about 10-12 balls. Slightly flatten
Bake for 25-30 minutes, or until firm. Do not flip while cooking.
I served mine on pita with fresh lettuce, parsley, tomatoes. Top with a tahini mixture (equal parts water and tahini paste with a squirt of lemon). Trader Joe's tahini is already mixed and ready to use.
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