Baked Falafel with White Bean Hummus

Baked Falafel
1 (15 oz) can garbanzo beans
1 shallot, peeled and chunked
3 cloves garlic, peeled and halved
½ cup packed fresh parsley
¼ cup garbanzo bean flour
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon Red Chili Lime
2 teaspoons ground cumin
1 teaspoon ground coriander
1 ½ teaspoons kosher salt
½ teaspoon baking soda
Pita, cucumbers, tomatoes, fresh parsley for serving
  1. Preheat oven to 375 degrees Fahrenheit. Line a baking tray with parchment paper.
  2. Drain and rinse chickpeas, be sure all the liquid is drained.
  3. 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.
  4. Form the mixture into small patties, about 1 ½ inches wide and ½ inch tall. Place patties onto the prepped baking tray.
  5. 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 beans
2 cloves garlic
1 tablespoon Red Chili Lime
3 tablespoons lemon
1 tablespoon tahini
1 ½ teaspoons kosher salt
1 Tablespoon extra virgin olive oil
  1. Drain and rinse beans.
  2. Add beans, garlic, red chili lime sauce, lemon, tahini, salt, and olive oil to a food processor, and blend until smooth.