|1 cup / 250 ml||dried chickpeas, soaked for 12 hours and drained|
|1||yellow onion, roughly chopped|
|3/4 cup / 175 ml||chopped parsley|
|2||cloves garlic, minced|
|1/3 cup / 75 ml||slivered almonds, roughly chopped|
|1 tsp / 5 ml||salt|
|juice of one lemon|
|1 tsp / 5 ml||harissa sauce (or 1 tbsp if you like spicy)|
|1 tbsp / 15 ml||maple syrup|
|1/2 tsp / 2 ml||baking soda|
|1/2 cup / 125 ml||all-purpose flour|
|2 tbsp / 25 ml||olive oil, for frying (optional)|
Soak the chickpeas in water for 12 hours, rinse thoroughly. They will have doubled in volume which will provide you with 2 cups for the recipe.
Heat oven to 375°F (190˚C). Drain the chickpeas and transfer them to a food processor. Pulse until minced but not pureed, stopping the machine and scraping down the sides if necessary.
Remove the chickpeas and place the rest of the ingredients in the food processor except for the oil and flour. Pulse.
Combine the two parts together, add flour and mix well. Roll the bean mixture into balls then flatten them into thick patties.
Heat the oil in a non-stick frying pan, add the falafels, then quickly fry for 2 mins on each side until lightly golden.
Continue to bake for a further 4 to 5 minutes in the oven.
|Serving Size||Per 1 falafel|