Falafel

30 minutes at 450° Click here to watch the video

This recipe was provided by Stephen Dodge

Dietary notes

Dairy free, nut free, peanut free, vegetarian, vegan

What you’ll need:

• 1 can chickpeas, drained and rinsed

• 4 cloves garlic, minced

• 1 shallot, finely chopped

• 1 bunch parsley, finely chopped

• 1 tablespoon (15 mL) cumin

• 1 teaspoon (5 mL) coriander

• 3 tablespoons (45 mL) flour

• Salt

• Pepper

• Oil for baking

Steps:

1. Combine chickpeas, shallots, garlic, parsley, cumin, coriander, flour, salt and pepper and mash or blend until you have a gritty mixture which holds together.

2. Pour some oil on your baking sheet.

3. Form the mixture into pucks approximately 1 inch in diameter.

4. Place each puck on the baking sheet. Rub it in the oil, flip it, and rub it in the oil again, so that each puck has a little oil coating both sides.

5. Bake at 450 for 30 minutes, flipping once, until golden.

Serve with tahini sauce, and enjoy!