Baked Falafel

The first time I had falafel was at a restaurant I went to years ago at garbanzo mediterranean grill and I was in love with them. This falafel is super delicious! It's also a great source of protein, potassium, middle east flavor, and is gluten-free. It's also baked and not fried to make it more healthy. I plan on making these in falafel lettuce wraps or in a big Mediterranean bowl! Yum! 

Baked Falafel  Servings: makes 23 each Ingredients: One 15-oz. can chickpeas, well drained 1 onion, very finely chopped (pamperedchef food chopper)  1/4 cup nutiva coconut flour  1/4 cup water 3 tsp. dried parsley 1 garlic clove, minced 1 Tbs. chopped fresh cilantro 1/2 Tbs. ground cumin 1/2 tsp. baking powder 1/4 tsp. lemon juice 1/8 tsp. paprika, or more to taste black pepper and salt, to taste Directions:  1. Preheat oven to 375 degrees F. Place all ingredients in a high powered blender (blendtec) or food processor until mostly creamy.  2. With a cookie scoop, make 23 balls and gently place them on a lined baking sheet. Slightly press each ball down. 3. Bake falafel in the oven for 10-15 minutes. Remove baking sheet from the oven, and carefully turn each falafel. Return to the oven and bake for an additional 10 - 15 minutes, until golden brown and slightly crispy. 4. Cool down for 5 min. and place in a closed container in the fridge or freezer. Notes:  Recipe source: ahappyharvest