Falafels are actually the national dish of Israel, but it has been said that it originates from ancient Egypt.

Egyptians tend to use fava beans over chickpeas to make this dish.  Although, using chickpeas and fava beans together is also popular.

Falafels are usually served in pitas along with vegetables and some kind of sauce like tahini. 

And modern day falafels have turned into a Middle Eastern street food or fast food.

Ingredients:

• 1 Can (15 oz.) Organic Chickpeas (drained & rinsed)
• 1 cup of Organic Fresh Parsley & Cilantro (rough chopped)
• 1 Chopped Medium Organic Yellow Onion
  
• 2 to 3 Organic Garlic Cloves
• 2 Tbsp. of Organic Sprouted Flour
• 1 tsp. Aluminum Free Baking Powder
  
• 1 Tbsp. of Organic Lemon Juice
• 1 tsp. of Organic Cumin Powder
• 1 tsp. of Organic Ground Coriander
• 2 Tbsp. Organic Extra Virgin Olive Oil
• Optional:  1/2 tsp. of Sea Salt
  

Instructions:

1. Add most of the chickpeas to the bottom of a food processor, followed by the other ingredients and topped with the remaining chickpeas.
   
2. Pulse until a crumbly mixture is formed (for not too long) - transfer to a bowl.
3. Then roll mixture into golf ball sizes and flatten them.  Place falafels on a greased baking tray and brush with olive oil.
4. Bake falafels at 400 degrees F for approximately 20 minutes.  Be sure to flip the falafels half way through to cook evenly - bake until golden brown.

Organic Dried Chickpeas
in Bin Section of Health Food Stores

It's much cheaper and healthier to prepare your own chickpeas to use in your baked falafel recipes.

Just be sure to soak the chickpeas overnight before cooking them to help remove anti-nutrients like phytic acid.

1 cup of dried chickpeas makes about 3 cups of cooked chickpeas!!!  And the cost of 1 cup of dried organic chickpeas should be under $1.

1. Sort and rinse 1 cup of dried organic chickpeas (remove any debris).
   
2. Soak chickpeas overnight (or 8 to 12 hrs) in 4 cups of warm filtered water.
   
3. Next day, drain the soaking water and add 4 cups of fresh water to the soaked chickpeas in a pot.
   
4. Bring up to a boil and then lower heat - simmer for approximately 1 1/2 hours (with the lid ajar).  Adding more water if needed.
   
5. When chickpeas are tender, drain any cooking liquid and let chickpeas cool before using in a falafel recipe.

Ingredients:

• 2 (15-ounce) cans Organic Chickpeas or Garbanzo Beans (drained & rinsed)
• Or use 3 cups of Homemade Organic Chickpeas (from 1 cup dried, soaked, and cooked chickpeas)
• 1 Medium Chopped Organic Onion
  
• 6 Cloves of Organic Chopped Garlic
  
• 4 Tbsp. of Chopped Organic Fresh Parsley
  
• 4 tsp. of Organic Ground Coriander
• 1 Tbsp. Arrowroot Powder
  
• 2 tsp. of Organic Ground Cumin
  
• Sea Salt & Black Pepper (to taste)

Instructions:

1. Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.
2. Then combine all of the ingredients into a food processor and blend - leaving a little texture with the chickpeas.
3. Shape the mixture into balls using a large spoon or use a small ice cream scoop. 
   
4. Place them on baking sheet and bake for 25 minutes.  Turn the falafel balls over and bake for 20 more minutes.

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