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Herby oven-baked falafel with hummus, salad and a lemony tahini drizzle.
Ingredients
2 cans (15 oz) chickpeas, rinsed and dried
1 cup parsley and cilantro
1/2 onion
3 cloves garlic
2 tsp ground cumin
3 tbsp flour
3 tbsp olive oil
Hummus, cucumber and tomato to serve
Make it
Pulse chickpeas, herbs, onion, garlic, cumin, flour and 1 tsp salt until coarse but holding together.
Shape into 16 patties, brush with oil and bake at 400°F 25 minutes, flipping halfway.
Serve over hummus with cucumber, tomato and a drizzle of tahini.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.