These guys are so quick they’ve become our Go-To Fall Dinners. We serve them over salads if we need to get in some more greens… or in brown rice wraps for something a little more filling! Benefit: Stabilized Blood Sugar. Due to Chickpea’s high fiber and protein count, they keep your blood sugar stable and sugar regulated at a healthy rate.
Author: The Seasonal Diet
- 2 cups chickpeas or 1 can (14 oz), cooked
- ½ cup cilantro, chopped
- 1 lemon, juiced
- 1 pinch fresh dill, if you have it
- 2 cloves garlic, diced
- 1 tsp. smoked paprika
- 1 Tbsp. cumin
- ¼ cup garbanzo bean flour or a garbanzo/fava bean mixture (Bob’s Red Mill brand makes both)
- Preheat oven to 375˚F.
- Line baking sheet with parchment paper.
- Place all ingredients in a food processor and process until mostly smooth. You will have to stop food processor and scrape down sides a few times. Scoop out contents and place in a medium bowl.
- Form into 12 balls and press down with fingers to create little falafel patties.
- Bake for 10 minutes, then flip and bake for 10 more minutes.
- Serve with a tahini sauce (mix 2 Tbsp. tahini with lemon juice, water and ½ Tbsp. miso paste) or hummus or however you like!