- 1 cup uncooked chickpeas (garbanzo beans), soaked 12-24 hours, drained, rinsed & patted dry
- 1 cup chopped fresh cilantro (1 bunch)
- 1 cup chopped fresh spinach
- ½ cup chopped onion or shallot, roughly chopped (1 small onion)
- 3 garlic cloves, roughly chopped
- 2 teaspoons fresh lemon juice (about ½ of a lemon)
- 1 ½ Tablespoons curry powder
- ½ – 1 teaspoon pink Himalayan or sea salt
- ⅛ – ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- 2 scoops Organixx Clean Sourced Collagens powder (or 2 TBSP almond/cassava/gf flour)
- 2-3 Tablespoons olive or avocado oil
- Soak dried chickpeas overnight (12-24 hours, until softened) *If in a hurry, you can place chickpeas in a pot, cover with water 2 inches above chickpeas, and bring to a boil. Boil for a minute, remove from heat, and let sit for an hour. Drain and rinse.
- Preheat oven to 400 F, brush baking sheet with olive oil (or spray with avocado oil or line with parchment paper).
- In a large food processor, place the soaked chickpeas, cilantro, spinach, shallot, garlic, lemon, curry, salt, cayenne, baking powder and collagens. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed. Do not overprocess the mixture or the falafel will be too loose. Process the mixture just until it holds together when squeezed into balls. If mixture is not sticking together, either try processing the mixture just a bit more or simply refrigerate for about an hour.
- Use a 2-Tablespoon scoop and your hands to form the mixture into 20 – 23 balls
- Grease baking sheet with 1 TBSP of olive oil. Place the balls on the baking sheet. Brush with remaining olive oil and bake for 25-30 minutes, flipping halfway through baking until falafels are golden brown and crisp on the outside.
- Alt Cooking Method: If you’d prefer to pan fry, heat 2 TBSP of oil in a skillet over med-high heat. Gently place the falafel in the pan and cook each side for about 2-3 minutes or until golden, then transfer to a plate lined with paper towel.
- Serve in a pita pocket, over a salad, or on their own. Drizzle with tahini sauce, yogurt cucumber sauce, or a simple nut butter sauce by adding a little bit of sesame seed oil to your nut butter.
Serves 4. Per Serving (based on using olive oil):
Calories: 284 | Total Fat: 10 g | Total Carbohydrate: 29 g | Dietary Fiber: 9 g | Protein: 17 g