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chickpeas onion garlic fresh cilantro mint leaves lemon baking soda salt Coriander cinnamon olive oil yogurt tomato cucumber
Viewed: 32 - Published at: 4 years agoIngredients
- 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
- 1 whole Small Onion (peeled And Quartered)
- 2 cloves Garlic
- 1 Tablespoon Fresh Cilantro
- 3 whole Mint Leaves
- 1/2 whole Lemon, Zested
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 1/2 teaspoons Coriander
- 1/4 teaspoons Cinnamon
- Olive Oil, To Lightly Grease The Baking Sheet
- Greek Yogurt, Optional For Serving
- Warm Pita, Optional For Serving
- Sliced Tomato, Optional For Serving
- Peeled And Sliced Cucumber, Optional For Serving
Method
- 1.
- Preheat the oven to 400 F. Take a sheet tray and line it with a silicone mat or parchment paper.
- Lightly grease the lined tray with olive oil.
- Take out a food processor and combine the chickpeas, onion, garlic, cilantro, mint, lemon zest, baking soda, salt, coriander and cinnamon in its bowl.
- 2.
- Pulse the mixture until it is well combined but still has some texture.
- Use a spatula to push down the sides midway through to make sure everything gets in there.
- Scoop out 2 tablespoon-sized portions of the mixture and roll those portions into balls.
- Line up the balls on the prepared baking sheet and gently flatten each of them into small patties.
- 3.
- Bake the falafel for 25 minutes, until the outside is golden and crispy.
- Take the tray out when theyre done and let them cool for a minute.
- Transfer them to a plate and dollop Greek yogurt on them.
- Serve with pita bread, tomato and cucumber if you wish for a wonderful vegetarian sandwich!
