Falafel with a Healthy Twist

1. Soak the chickpeas in a large bowl with enough cold water to cover them by at least 2 inches overnight, then drain. 
2. Place the garlic in the food processor fitted with the steel blade, and process throughly. Add the drained, uncooked chickpeas, onion, parsley, cilantro, salt, hot pepper, Ayala's Magic Spice and cumin. Process until blended but not pureed.
3. Line a baking sheet with parchment paper
4. Form the chickpea mixture into flattened balls, about 1.5 inches in diameter (the size of a walnut). Pack the mixture really tightly so it holds together.
5. Spray or brush the balls with a little bit of olive oil.
6. Bake for 15-20 minutes in preheated 350℉ until firm to the touch, crispy and a little brown.

Serve with:

The natural companions of falafel are hummus, tahini, chopped vegetable salad, pickles and hot sauce, but you can be creative and combine it with whatever you wish.

Serving ideas:

In a pita: It's the classic street food of the middle east.

On a plate: with hummus, pickles and salad, make sure the falafel is separated from wet ingredients such as salad, so it won't get soggy.

In a bowl/jar: I like packing it in a wide mouthed mason jar. I start with the vegetable salad at the bottom, on top of that some hummus and pickles, a few dry leaves of greens to separate the wet ingredients, and a few falafel balls on top.

Enjoy, 

Dr. Ayala