Baked Two-Bite Falafels
Makes 14 'Two-Bite' Sized Falafels
What you need:
3 cloves garlic
½ cup yellow onion, rough dice
½ cup packed fresh fparsley leaves
1 (15 oz.) can chickpeas, drained and rinsed
2 tablespoons ground chia seeds (grind using a coffee grinder)
3/4 bread crumbs, divided (see below on making your own)
½ tsp ground cumin
½ tsp Himalayan salt
What to do:
-Preheat your oven to 400 degrees F and lightly grease a baking sheet with coconut oil, alternatively you can line with parchment paper.
-In a food processor or high speed blender pulse the garlic, onion and parsley. Once minced, add your rinsed chickpeas, then process until a course dough has formed (the dough should be able to hold together when pressed).
-Transfer this mixture into a large mixing bowl and stir in 2 tbsp of ground chia seeds, ¼ cup of spelt bread crumbs, cumin and himalayan salt until evenly combined,
-Shape your mixture into small two-bite patties, using about 2 tbsp of dough for each. Press firmly so your patties hold shape. Repeat this step until you have used all of your dough.
-Fill a small bowl with water, with a pastry brush (or your finger tips) gently brush the outside of the patties and roll them lightly in the remaining spelt bread crumbs, one by one. You might need to press down gently so the bread crumbs stick. Make sure they are full covered and then place your little patties on your prepped baking sheet.
-Bake until golden brown, about 30 minutes, you can flip once halfway through the baking time
-Get together some toppings for your little guys: avocado, hummus, salsa, lemon tahini sauce, hot sauce etc.
-For assembly you can use romaine leaves, collard leaves or ezekiel wraps!
FOR THE BREADCRUMBS
Toast 2 slices of spelt, kamut or a healthy gluten-free bread. Make sure the toast is completely dry and then pulse in a small food processor or high speed blender until your have a fine crumb.
These falafels also make great salad toppers! Enjoy!