Falafel Patties

1 bundle fresh parsley (2 cups chopped)3 large cloves garlic1 large lemon (2 1/2 Tbsp juice)1/2 tsp sea salt1/2 tsp onion powder1 1/4 tsp cumin15-ounce chickpeas, soaked and drained1/4 – 1/2 cup ground raw walnuts, pecans, almonds, or GF oat flour
Add parsley, garlic, lemon juice, cumin, and a healthy pinch of salt to a food processor and mix to combine.Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.Transfer to a mixing bowl and add nut meal (or oat flour) and mix again until a loose dough is formed that’s firm enough to be handled. Taste and adjust seasonings as needed.Draw an “x” in the dough to form 4 sections, then use your hands to form into 4 large patties roughly 1/2-inch thick.Preheat oven to 375 degrees FPlace on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up.Bake for a total of 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!Burgers will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Serve in a sandwich , in pita bread or over a salad!

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