Chickpea Falafels

TRADITIONAL CHICKPEA FALAFELS, ROASTED GARLIC VEGETABLES WITH LEMON-TAHINI SAUCE

PREP TIME: 20-25 MINUTES

SERVINGS: 22-24 FALAFELS

INGREDIENTS:

1 CAN ORGANIC CHICKPEAS

1 CUP FRESH HERBS

         Options include: ½ cup parsley and ½ cup cilantro

CUMIN, TO TASTE

CAYENNE PEPPER, TO TASTE

½ - 1 CUP QUINOA OR CHICKPEA FLOUR

1-2 GARLIC CLOVE

1-2 TBSP TAHINI SAUCE

½ LEMON, SQUEEZED

HIMALAYAN PINK SALT, TO TASTE

 3-4 CARROTS

1 CUP BRUSSEL SPROUTS

2 TSP OLIVE OIL OR COCONUT OIL

1 CUP GRAINS

Grains Options include: cauliflower rice, brown rice, quinoa, etc.

DIRECTIONS:

1. FOR THE FALAFELS: ADD ALL INGREDIENTS TO A BLENDER OR HIGH SPEED FOOD PROCESSOR. BLEND UNTIL IT IS A DOUGH LIKE CONSISTENCY. IF TOO LIQUIDY, ADD 1 TBSP OF FLOUR AT A TIME UNTIL YOU CAN ROLL MIX INTO DOUGH BALLS.
2. ROLL FALAFEL MIX INTO A BALL USING THE PALM OF YOUR HANDS. SPRAY A PAN WITH COOKING SPRAY AND COOK FALALEFS FOR 2-3 MINUTES ON EACH SIDE UNTIL BROWN.
3. ADD FALAFELS TO A ROASTING TRAY AND BAKE FOR ANOTHER 7 MINUTES IN THE OVEN, AT 350F.

4. FOR THE ROASTED VEGETABLES: ADD VEGETABLES, SLICED GARLIC CLOVES AND OLIVE OIL ON A ROASTING TRAY. BAKE AT 350F FOR 15 MINUTES, UNTIL CRISPY.
5. SERVE DISH IN A BOWL WITH TAHINI OR HUMMUS TO DIP THE