I seem to make a version of falafel every couple of weeks. We like to either eat it in pita pockets stuffed with hummus, tomato, red onion, cucumber, and sprouts or on top of greens tossed with tahini dressing. Either way, a spritz of fresh lemon on top is the key.
1/2 a yellow onion
3 garlic cloves
1 can chickpeas, drained and rinsed
big handful of fresh parsley (or baby spinach)
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes (or less if serving to children)
4 tablespoons cooked quinoa
1. Pre-heat oven to 400 F. Rub a baking sheet with olive oil.
2. In a food processor, first pulse the onion and garlic until finely chopped then add in everything else, including half of the lemon juiced. Pulse again until a slightly chunky paste forms.
3. Using a 1/4 cup measure, scoop patties of the mixture out and arrange them on the baking sheet. Brush the tops with more olive oil.
4. Bake at 400 for 20 minutes, flip then bake another 20 minutes or until crisp and brown. Serve with fresh lemon wedges, yogurt, or hummus for dipping.