1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans. 1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon baking powder
salt & pepper to taste
1. Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
2. Drain chickpeas, and place in pan with fresh water, and bring to a boil.
3. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes.
4. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.
5. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
6. Form the mixture into 12 small balls, about the size of a ping pong ball. Slightly flatten and place on cookie sheet sprayed with non-stick spray.
7. Bake at 350 degrees for 45 minutes. (Actually, I just got tired of waiting, and I had no idea what they were supposed to be like - I've never seen falafel before.)
This makes 6 servings, each with 77.5 calories, 0.8 g fat, 14.6 g carbs (4.7 g fiber) and 4.5 g protein. 1 WW point/Core friendly.