Oil-Free Baked Felafel

2 Cans Chickpeas

4-8 Garlic Cloves

½ cup fresh parsley

1 tbsp Cumin

½ tsp Salt

3-6 tbsp Flour

Instructions:

1. Drain & rinse canned chickpeas, pat them dry with a towel.

2. Combine all except flour in a food processor. Pulse until crumbly, not smooth

3. Transfer to a bowl and slowly add flour, mix till it holds together, but not too sticky

4. Scoop out 2 tbsp at a time and form into patties, flattening slightly

5. Preheat oven to 400, line baking sheet with parchment paper.

6. Bake for 40 min, flipping halfway through till golden brown

Notes:

Came out a bit dry w/o oil. The group on the right in the photo was spritzed with aquafaba, but other than turning browner there was no real difference in taste.

I LOVE felafel, but these were rather dry, so this recipe would need some tweaking if I make it again. That said, crumbled up and added to a salad works out pretty well.