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Falafel


INGREDIENTS

  • 1⁄4 cup + 1 tablespoon of milkadamia’s pure macadamia oil
  • 1 cup canned chickpeas (dried and
  • 1⁄2 cup roughly chopped red onion (about 1⁄2 small red onion)
  • 1⁄2 cup packed fresh parsley (mostly leaves but small stems are ok)
  • 1⁄2 cup packed fresh cilantro (mostly leaves but small stems are ok)
  • 3 cloves garlic, quartered
  • 1 teaspoon fine sea salt
  • 1⁄2 teaspoon (about 25 twists) freshly ground black pepper
  • 1⁄2 teaspoon ground cumin
  • 1⁄4 teaspoon ground cinnamon

INSTRUCTIONS

  1. Preheat oven to 375 degrees Fahrenheit. Pour 1⁄4 cup of milkadamia’s pure macadamia oil into a large baking sheet with raised edges, spread around until the pan is completely coated.
  2. Add the chickpeas, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the tablespoon of milkadamia’s pure macadamia oil. Process until smooth.
  3. Scoop approximately 11⁄2 tablespoons of the mixture at a time. Shape the falafel into small balls about 11⁄2 inches in diameter and place on the baking sheet.
  4. Bake for 25 to 30 minutes, flipping them halfway through baking until they are dark golden all around.