The BEST Homemade Baked Falafels

• 1 cup Dried Garbanzo Beans (Chickpeas), (soak overnight)
• 1/2 Red Onion, (chopped)
• 1 cup Fresh Parsley, (chopped)
• 1 cup Fresh Cilantro, (chopped)
• 1/4 cup Fresh Mint, (chopped)
• 1 small Lemon ((optional))
• 3 Garlic Cloves
• 2 tbsp. Flour
• 1 tsp. Ground Cumin
• 1 tsp. Salt
• 1/2 tsp. Ground Cardamom
• 1/2 tsp. Baking Soda
• 1 tbsp. Extra Virgin Olive Oil, (for baking)

1. Drain and rinse the chickpeas, then add them into a food processor or high-speed blender.
2. Add in the chopped red onion, parsley, cilantro, mint, garlic cloves, cumin, salt, and cardamom. For added depth to the flavor, add the zest and juice of 1 small lemon. Pulse the ingredients 2-3 times, until coarse sand-like texture.
3. Transfer the batter to a small mixing bowl, then add in the baking soda and flour to mix until well combined. Cover and place in the fridge for 25-30 minutes.
4. Preheat oven to 425F. Line a baking pan with parchment paper.
5. Using a small ice cream scooper (about 1.5 tbsp of batter), roll out each falafel and evenly distribute them on the prepared baking pan. Repeat until all batter is used.
6. Drizzle the falafels evenly with the extra virgin olive oil. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Enjoy!

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