Chickpeas are one of my favorite foods. There’s so many things you can make with them: falafel, hummus, buddha bowls, etc.
These only take a few minutes to make. The best part is that you don’t need any frying oil.
Feta makes these falafels perfectly cheesy and filling, parsley makes them fresh-tasting and the lemon juice makes them burst with flavor.
Let me list the ways you can use these falafels:
In a pita pocket
On a salad
Crumble over pasta or quinoa
Just plain (They’re that good!)
Falafels have always been one of my favorite foods. It sure is hard to resist when you’re trying to eat healthy.
These falafels are:
If you’re a fan of chickpeas and Greek food, you should try this delicious recipe.
- 2 (16 oz) cans chickpeas
- 2 Tablespoon olive oil
- ⅓ cup onion, chopped
- 3-4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
- 1 Tablespoon lemon juice
- ¾ cup parsley, packed
- ¼ cup feta
- Preheat oven to 375 degrees F. and line a baking sheet with parchment paper.
- Drain and rinse chickpeas.
- Pulse chickpeas in food processor until crumbly.
- Add 1 Tablespoon olive oil, onion, salt, pepper, lemon juice, parsley and feta.. Blend until smooth enough to shape with hands.
- Brush 1 Tablespoon olive oil over parchment paper.
- Form the mixture into 15 balls and place on greased baking sheet.
- Bake for 10-minutes. Flip and bake for another 10-15 minutes, or until firm. (Watch carefully not to burn.)
- Let cool and store in an airtight container in the refrigerator,