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This version of falafel is a favorite in my household! It’s gluten free and so packed with flavor that no one would guess it’s actually healthy.
1 pound (2 cups) Gefen Dried Chick Peas, soaked overnight
1/2 cup chopped fresh, cleaned parsley
1/2 cup chopped fresh, cleaned cilantro
1 medium yellow onion
4 cloves garlic or 4 cubes Gefen Frozen Garlic
1/2 jalapeño pepper, deseeded
1/4 cup ground flax seeds
1 and 3/4 teaspoons salt
2 and 1/4 teaspoons Pereg Cumin
1 teaspoon onion powder
2 teaspoons ground coriander
1/2 teaspoon sweet paprika
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 teaspoon Pereg Cumin
2 tablespoons fresh lemon juice
2 tablespoons techinah
1/3 cup water
salt
black pepper, to taste
parsley leaves, to garnish
Preheat oven to 375 degrees Fahrenheit.
In a food processor, pulse parsley, cilantro, onion, garlic cloves, and jalapeno until finely minced. Spoon mixture into a bowl.
Pulse chickpeas in the food processor in two batches, until pieces are about the size of grains of rice (do not puree). Add ground chickpeas and all spices to the bowl with the herbs and mix well.
Add ground flax seeds, mix well and refrigerate for 20 minutes to allow flax seeds to congeal. The texture should be like wet sand that can hold together when pressed; if batter is too loose, add a few more tablespoons flax seeds.
Using your hands, press tightly to form falafel balls or patties and place on a baking sheet lined with Gefen Parchment Paper. Bake in preheated oven for 20 minutes or until golden brown and crispy.
Blend all ingredients together in food processor until smooth. Add more water for a looser hummus, if desired. Garnish with fresh parsley.
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