2 cups of Chickpeas (or 15oz can of chickpeas) 
1/2 cup Garbanzo Flour (or any nut/oat flour) 
1/3 cup Fresh Parsley
1/3 cup Fresh Cilantro
2-3 large Garlic Cloves (if you love garlic throw in an extra clove) 
3/4 cup Onion  
2 teaspoons ground Cumin
1 teaspoon ground Coriander
1 teaspoon Sea Salt
2 tablespoons Lemon juice


Soak the Garbanzo beans overnight.


1. Begin by rinsing your soaked garbanzo beans in a fine mesh strainer.  Preheat oven to 375°.

2. Add parsley, cilantro, onion, garlic, cumin, sea salt, coriander, and lemon juice to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined.

3. Next add the garbanzo beans and flour and mix/pulse to combine.  It should still look like a meal and not a paste.  You should be able to mold the mix without it sticking to your hands.  If it doesn't mold easily continue to process it so it's slightly more of a paste but don't turn it into hummus.

5. Give the mix a taste and add seasonings according to how you prefer, falafel bursts with flavor and spices so you can get creative and add a pinch of this and that as you please.

6. OPTIONAL: Add your falafel mix to a bowl and cover it.  Place it in the fridge for 30 minutes or so.  It's my opinion that allowing the mix to chill lets the flavors combine and the mix to bind even more.

7. Scoop out rounded tablespoon amounts and shape them into small patties.  Place the patties on a baking sheet covered with parchment paper.

8. Bake the falafel for 15 minutes then turn them over to bake on the other side for 15 more minutes.  The longer you bake them the crisper and firmer they'll be.

9. Serve these on a salad, in a pita sandwich for a more traditional meal, or enjoy with your favorite hummus!