INGREDIENTS
2 (15oz) cans chickpeas
2 garlic cloves, minced
3 shallots, chopped
½ cup fresh parsley
½ cup fresh dill
Zest of 1 lemon
Juice of ½ a lemon
½ tsp garlic infused olive oil
3½ tsp extra virgin olive oil
1 tbsp sriracha
3-4 tbsp whole wheat flour
2 tsp coriander
2 tsp cumin
1 tsp paprika
1 tsp baking powder
½ tsp kosher salt
1 tsp black pepper
1 tbsp chia seeds
DIRECTIONS
In a food processor, pulse together the chickpeas and garlic. Add the shallots, parsley, dill, olive oils, lemon juice, lemon zest, and sriracha. Blend until well combined and smooth. NOTE: Do this step in small batches to incorporate ingredients evenly.
Transfer mixture to a large bowl. Mix in the dry ingredients (flour, cumin, coriander, paprika, baking powder, salt and pepper).
The mixture will be formed into balls, so it should not be mushy. If it is mushy, add an additional tablespoon of flour.
Spray two rimmed baking sheets with cooking spray. Form mixture into 1-1 ½ inch balls and place on baking sheets. Refrigerate overnight to allow the flavors to blend together.
Preheat oven to 400°F and take out falafel balls from the refrigerator to begin getting to room temperature. Bake for 25-30 minutes, rotating them every 8-10 minutes to brown them evenly on all sides.
