Recipe created by Sweetgreen
Oprah.com |
April 12, 2011
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.
