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1 cup canned chickpeas, rinsed (Most recipes call for soaking dry chickpeas overnight, which I’ve read, helps hold the falafels together. I’m into quick meals, and have found that the flour keeps them together just fine)
½ large yellow onion, roughly chopped
4 tablespoons fresh parsley leaves
4 cloves of garlic
1½ teaspoons salt
¾ teaspoon cayenne
2 teaspoons ground cumin
1 teaspoon paprika
Juice of 1 lemon
1½ teaspoons baking powder
6-8 tablespoons whole wheat pastry flour (just enough so you can form a patty from the mixture)
Olive oil spray for baking
Serve in whole wheat pita bread with: tahini (our favorite brand), lettuce, tomato, and avocado.
Preheat the oven to 350°F.
Place the chickpeas, onion, parsley, garlic, salt, cayenne, cumin, and paprika in a food processor and pulse until you have a slightly chunky paste.
Transfer to a bowl and add the zucchini, lemon juice, egg, baking powder, and flour. Stir to combine.
Spray two 9 x 13 glass dishes with olive oil. One at a time, pat about 2 tablespoons of batter into a ¾-inch thick patty. Repeat until you use up all the batter.
Bake for about 25 minutes, flipping halfway through, until both sides are golden brown.
Serve in a whole wheat pita bread with tahini, lettuce, tomato, and avocado.