Author Notes
The fresh mint and cilantro, paired with turmeric and cumin, create a perfectly savory, yet fresh and bright tasting falafel ball, perfect for salads, wraps, or on their own dipped in hummus.
Nutritional Information [per falafel]
40 Calories, 6g Carbohydrates, .8g Fat, 2.1g Protein, 1.9g Fiber, .3g Sugar —Alexandra Tallulah
Ingredients
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2
cans (15 ounces each) chickpeas, drained + rinsed
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1
medium yellow onion, peeled and roughly chopped
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2
cloves garlic, peels removed
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1/2 cup
fresh cilantro
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1/4 cup
fresh mint, tougher stems removed
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1 tablespoon
ground cumin
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1 tablespoon
ground coriander
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1 tablespoon
ground turmeric
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juice of 1 lemon
Directions
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Preheat oven to 350 degrees F, rack in the middle.
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In a food processor fitted with an S blade, pulse all ingredients until well combined, but still textured. Do not over-process or you’ll end up with hummus!
Divide mixture into 12 balls, place on non-stick baking sheet and bake for 25-30 minutes, or until lightly browned. Allow to cool.
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