Baked Falafel Bites (Soy-Free)

Ingredients

• 1 cup Dried Chickpeas (soaked overnight)
• 1/2 cup Fresh Parsley (chopped)
• 1/4 cup Fresh Cilantro (chopped)
• 1/2 medium Onion (chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Drain and rinse the 1 cup of dried chickpeas that were soaked overnight.
3. 3In a food processor, combine the drained chickpeas, 1/2 cup of fresh parsley (chopped), 1/4 cup of fresh cilantro (chopped), 1/2 medium onion (chopped), 2 cloves of garlic (minced), 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. 4Process the mixture until it is coarsely ground. It should look crumbly but hold together when squeezed.
5. 5Roll the mixture into small balls, about 2.54 cm in diameter.
6. 6Arrange the falafel balls on a baking sheet lined with parchment paper. Drizzle the 2 tablespoons of olive oil evenly over the falafel balls.
7. 7Bake for 20-25 minutes. The falafel should be golden brown and firm to the touch. Flip the falafel balls halfway through the baking time to ensure even cooking.
8. 8Serve the baked falafel bites warm.

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