Falafel is a delicious, easy dish that you can have as a protein-rich vegetarian entrée instead of meat. I generally stuff a few in a pita with some tzatziki, throw together a salad, and call it lunch.
- 2 cups fresh parsley, chopped
- 3 large cloves garlic
- 2 ½ tablespoons lemon juice (juice of approximately 1 large lemon)
- 1 ¼ teaspoon cumin
- Salt and pepper to taste
- 15 ounces chickpeas, cooked (can use canned if you rinse and drain to minimize salt)
- ¼ to ½ cup flour (can use ground raw nuts if going gluten free)
- In a food processor, combine all ingredients except chickpeas and flour.
- Add chickpeas to the food processor and pulse until spices are well-incorporated.
- In a bowl, combine chickpea mixture with ¼ cup flour. Mix until the dough is just firm enough to be handled. If necessary, add more flour.
- Create eight equal-sized patties about ½ inch thick. Place on a parchment-lined baking sheet and freeze about 15 minutes. Preheat oven to 375 degrees Fahrenheit.
- Bake for about 30 minutes, flipping the patties and rotating the tray about 15 minutes. You can cook longer for a firmer patty.
- Serve immediately if you want them warm. You can store them in an airtight container, separated by parchment paper, for about a week, or freeze for up to a month.