Baked Falafel 1 (15 oz) can garbanzo beans1 shallot, peeled and chunked3 cloves garlic, peeled and halved½ cup packed fresh parsley¼ cup garbanzo bean flour2 tablespoons extra virgin olive oil1 tablespoon lemon juice1 tablespoon Red Chili Lime2 teaspoons ground cumin1 teaspoon ground coriander1 ½ teaspoons kosher salt½ teaspoon baking soda Pita, cucumbers, tomatoes, fresh parsley for serving Preheat oven to 375 degrees Fahrenheit. Line a baking tray with parchment paper. Drain and rinse chickpeas, be sure all the liquid is drained. Add garbanzo beans, shallot, garlic, parsley, garbanzo bean flour, olive oil, lemon juice, red chili lime sauce, cumin, coriander, salt, and baking soda into a food processor and pulse 15 times, scrape the bowl, pulse 15 times, scrape the bowl, pulse 15 times, scrape the bowl, remove the blade. and mix. Form the mixture into small patties, about 1 ½ inches wide and ½ inch tall. Place patties onto the prepped baking tray. Bake 11 minutes, flip patties and bake for another 10-12 minutes, until falafel are golden. Serve with white bean hummus (recipe follows), pita, cucumber, tomatoes, and fresh parsley. White Bean Hummus 1 can great northern beans2 cloves garlic1 tablespoon Red Chili Lime3 tablespoons lemon1 tablespoon tahini1 ½ teaspoons kosher salt1 Tablespoon extra virgin olive oil Drain and rinse beans. Add beans, garlic, red chili lime sauce, lemon, tahini, salt, and olive oil to a food processor, and blend until smooth.
