Prep time: 10 min (then wait 1-2 hours)             Cook time: 10-24min

Ingredients:

• 1 cup dried chickpeas (canned or cooked) *See below for how to cook these!
• 1/2 large onion
• 2 TBSP chopped parsley
• 2 TBSP chopped cilantro
• 1 TSP salt
• 1/2-1 TSP crushed red pepper (optional)
• 4 cloves garlic
• 1 TSP cumin
• 1 TSP baking powder
• 4-6 TBSP flour
• Vegetable oil if you decide to fry them! 

Instructions:

1. Blend onions and chickpeas in food processor.
2. Add spices (parsley, cilantro, salt, crushed pepper, garlic, cumin) and blend, do not puree. 
3. Sprinkle in flour and baking soda, then pulse. 
4. Toss the mixture in the fridge until chilled (1-2 hours)
5. Then roll into balls and air fry (350 degrees @12 minutes on each side)
6. OR fry them in oil in a pan. To fry in pan, put about 2 inches of vegetable oil in and get it to a boil, then toss in your falafel balls and turn them over once brown, getting both sides. 

*Makes 16 balls.

• Macros with vegetable oil: unknown
• Macros air fried: 22 calories each, 4g carbs, 0.3g fat, 1g protein, 1g fiber

4 ways to cook chickpeas/garbanzo beans: 

• Method 1: Long soak and simmer.
  • Rinse, then soak your beans in a bowl for 8-10 hours then cook on medium heat (simmer) on stovetop for 2 hours. 
• Method 2: Quick soak cook.
  • Rinse and add beans to stove top. Add 4-6 inches of water above beans and bring to a boil. Then simmer with lid on for about 3 hours.
• Method 3: Slow Cooker.
  • Rinse beans and add beans and water. Cook for 4 hours on high heat or 8 hours on low heat.
• Method 4: Pressure cooker.
  • Place the water and chickpeas in pressure cooker. Water should cover chickpeas and come to the 1/3 full line. Cover and lock lid. Bring pressure to high heat for 15 minutes. Then reduce to low heat. Cook for 45 minutes.