Photo: Ditte Isager

These crispy nuggets of falafel are the perfect afternoon snack.

Makes 24 balls

Ingredients

• 3 Tbsp. olive oil
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 red onion, chopped
• 2 cloves of garlic, chopped
• 3 Tbsp. parsley, chopped
• 3 Tbsp. cilantro, chopped
• 3 Tbsp. all-purpose flour
• 1 Tbsp. chili powder
• 1 1/2 Tbsp. kosher salt
• 1 Tbsp. lemon juice
• 1 Tbsp. cumin
• 1/2 tsp. baking powder

Directions

Active time: 10 minutes
Total time: 30 minutes

Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.

Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.