1 cup organic garbanzo beans (The beans need to soak overnight in refrigerator. Make sure the water covers at least 2-3 inches over the beans because they will swell. You will want to end up with 2 cups of garbanzo beans in total after they are soaked for this recipe)
1/2 cup Organic chopped onion
1 head roasted Organic garlic
1/2 tsp baking soda
1 tsp baking powder
2-4 tbs. organic Honeyville almond flour
Salt
1 tsp Organic Cumin
2 tsp Organic Parsley or 2 tbs Organic Fresh Parsley
1/2 tsp Organic Coriander
1/4 tsp Organic Cardamon
3” piece Fresh Organic Turmeric (Whole Foods)
1/2 tsp. Organic Cayenne pepper (opt)
Organic Spray Olive Oil (Thrive Market, Amazon, Whole Foods)
Preheat oven to 400°
*In a food processor or vitamix put the garbanzo beans, onion, garlic, salt, cumin, parsley, coriander, turmeric, cayenne pepper and pulse until well chopped. Put mixture in a bowl and refrigerate for 1 hour.
*After the hour you’ll want to sprinkle baking soda and baking powder and 2 tablespoons of the almond flour. Mix well. If the mixture holds together to form a ball you are good to go. If not add more almond flour. I used 4 tablespoons.
*Line a cookie sheet with parchment paper. I greased the parchment paper with the olive oil I used when roasting the garlic, spreading it out with a pastry brush.
You can grease the parchment with spray Olive oil for ease.
*Make the Falafel balls and put them on the oiled cookie sheet. Spray the top of the falafel balls with spray Olive Oil. I made 20 balls.
Bake for 15 minutes, turn them and bake an additional 5 minutes.
CUCUMBER SAUCE
1 cup Kite Hill Yogurt
1 cup finely chopped, Organic Cucumber (remove the seeds before chopping)
2 tbs very finely minced Organic Fresh Mint
1 tbs Organic lemon juice
1/2-3/4 tsp Himalayan Pink Salt
*For the best sauce make it ahead and let it sit overnight.
Falafel are traditionally served on pita (Thrive Market)
