|garbanzo beans||3 cans|
|fresh cilantro||1 bunch|
|fresh parsley||1 bunch|
|granulated onion-I like Penzeys.||1 tsp|
|granulated garlic-I like Penzeys.||1 tsp|
|ground black pepper-I like Penzeys.||1 tsp|
|cumin-I like Penzeys.||2 tsp|
This herbaceous Baked Falafel is bursting with flavor. They make a great appetizer, sandwich filling, or salad topper. Try this with with my Tzatziki!
1. Wash and pat dry the parsley and cilantro. Wash the spring onions and trim off the root end.
2. Place the parsley, cilantro, and the spring onions into your Ninja or blender. Blend everything until it is finely chopped.
2. Drain the beans. Add 2 cans along with the eggs, granulated onion, granulated garlic, cumin, and pepper, to the herbs and onion mixture. I use Penzeys Spices. You can taste the difference! Blend until they are a creamy consistency.
3. Add the last can of beans. Gently pulse this can until it is blended with the mixture, but some beans are still whole.
4.Dump everything into a bowl and give it a mix with a spoon to make sure everything is combined. Sometimes the beans get kind of thick and the herbs don’t go all the through unless you stir it.
At this point, you can store the mixture in the fridge until you are ready to bake it or you can simply bake it right away.
6.Place into a 425 degree oven for 20 minutes.
7. After 20 minutes, flip the falafel over and gently press it down until a small patty is formed. Bake an additional 10-20 minutes until lightly browned. I sprinkled mine with a little salt. Serve with tzatiki as an appetizer or place in a pita with tzatiki, lettuce and tomato for a delicious sandwich.