2 servings

100 gr dried chickpeas
½ onion
1 garlic clove
½ cup fresh cilantro (without stems)
½ cup fresh parsley (without stems)
1 tsp cumin powder or to taste
¼ tsp baking soda
1/4 tsp sea salt
pepper to taste

Pour the chickpeas into a large bowl and cover by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak.

Drain and rinse the garbanzo beans well. Pour them into a food processor along with the onion, garlic clove, cilantro, parsley, cumin, baking soda, pinch of salt, black pepper. Process until the mixture reaches the desired consistency.

Preheat oven to 350º F.
Form falafel mixture into round balls and place on a cookie sheet lined with parchment paper.
Bake for 30 minutes or until are golden brown.

1 serving app 50 gr
Cal: 209 P: 10.2 F: 3 Cb: 33.5