2 cans no-salt added chickpeas, drained and rinsed 2 scallions, finely chopped 1/4 cup finely chopped fresh parsley 1 egg 2 tablespoons lemon juice 1 teaspoon minced garlic 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon cayenne pepper or hot pepper sauce ½ teaspoon salt 1 teaspoon baking powder 6 Pita whole wheat bread Shawarma Sauce – see recipe in notes Lettuce, chopped, for garnish – if desired Chopped tomatoes, for garnish – if desired


Step 1
Preheat oven to 400 degrees.
Step 2
Place chickpeas in a large bowl and mash with a potato masher, until it becomes a rough paste. Add scallions, garlic, cumin, coriander, cayenne, parsley, egg, lemon juice, and baking powder; mix to combine. Refrigerator for 30 minutes.
Step 3
Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
Step 4
Place patties a greased baking sheet. Bake at 400 degrees for 20 minutes, flipping over after 10 minutes to brown on both sides.
Step 5
Serve the falafel with pita bread, lettuce, chopped tomatoes and Shawarma Sauce.


Nutrition Information