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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 Dawson
Makes 24 falafel
- 2 cans (15 ounces each) chickpeas, drained + rinsed
- 1 medium yellow onion, peeled and roughly chopped
- 2 cloves garlic, peels removed
- 1/2 cup fresh cilantro
- 1/4 cup fresh mint, tougher stems removed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- juice of 1 lemon
- Preheat oven to 350 degrees F, rack in the middle.
- 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.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Recipe with Chickpeas