One of the biggest bummers when on a diet, is not being able to go to your favorite restaurants. And I happen to love me some Lebanese food. Luckily, I found an equally as tasty and much healthier alternative to my regular dishes.
Serves 12-15 falafel balls
1 (14 oz) can chickpeas, drained and thoroughly patted dry
1 small red onion, roughly chopped
½ cup fresh parsley, stems removed & roughly chopped
1 small jalapeno pepper, seeded
4 garlic cloves
2 tbsp almond flour
1 tsp cumin
1 tsp salt
½ tsp cardamom
½ tsp pepper
2 tbsp avocado oil
Add all ingredients, except almond flour & avocado oil, to a food processor. Pulse several times until the mixture forms wet sand consistency.
Transfer to a large mixing bowl. Add in almond flour. Cover and let sit for 30 minutes.
Preheat oven to 400 degrees.
Use hands to form little balls, or patties.
Brush falafel balls with avocado oil to coat. Arrange on baking sheet coated with silicone pad or parchment paper.
Bake for 20 minutes. Flip and continue baking for an additional 10 minutes. Enjoy!
Serve with hummus