Oven-Baked Super-Green Falafel
Servings: Makes 16 falafel patties
One 14-ounce can (400g) chickpeas, drained and rinsed
1 onion, finely chopped
1 cup (120g) frozen peas, slightly thawed
2 tablespoons white chia seeds
1 cup (90g) finely chopped broccoli
2 cups (70g) firmly packed shredded kale leaves
1 cup (24g) fresh parsley leaves
½ cup (8g) fresh mint leaves
1½ teaspoons ground cumin
½ teaspoon baking powder
Sea salt and freshly ground black pepper
Extra-virgin olive oil, for brushing
Flatbreads, arugula, sliced radishes and labne, to serve
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Place the chickpeas, onion, peas, chia seeds, broccoli, kale, parsley, mint, cumin, baking powder, salt and pepper in a food processor and process until very finely chopped.
3. Press the mixture into 2-tablespoon patties and place on the baking sheet. (You should have about 16 patties.) Brush the patties generously with oil and bake for 15 minutes. Brush the patties with more oil, then return to the oven and bake until golden and crisp, 13 to 15 minutes more.
4. To serve, divide the flatbreads between serving plates and top with arugula, radish, labne and the falafels.
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