Crispy Baked Falafels

Time: 50 minutes

Serves: 4

INGREDIENTS

2 cans (15 oz each) chickpeas, rinsed and drained

1 medium yellow onion, diced

6 garlic cloves, minced

4 tablespoons chopped fresh parsley

1 tablespoon arrowroot powder (or cornstarch)

4 teaspoons ground coriander

2 teaspoons ground cumin

Sea salt and black pepper, to taste

INSTRUCTIONS

Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

Prepare the mixture: Add the chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, salt, and pepper to a food processor. Pulse until the mixture is mostly smooth but still has a slightly coarse texture.

Shape the falafel: Scoop about a tablespoon of the mixture and roll it into small balls. Arrange them evenly on the prepared tray.

Bake: Cook for about 25 minutes, then flip each piece and continue baking for another 20 minutes, or until golden and crisp on the outside.

NUTRITION INFORMATION

Per serving (¼ of recipe):

Calories: 378

Protein: 20 g

Carbohydrates: 64 g

Fiber: 18 g

Total sugar: 11 g

Total fat: 6.1 g

Saturated fat: 0.6 g

Sodium: 91 mg