Falafel Balls

Every night when I sit down to write my blog, I ask my husband how I should start.  He's a writer so I assume he can come up with something better than I can.  Every night he says something ridiculous but somehow I haven't learned yet not to ask.  We're all fala-"full" here.... Yup, that is my husband.  Try not to be too jealous...

Last week at bootcamp someone suggested I make falafel balls.  It was quickly added to the menu for the week.  I always find it difficult to find a recipe for them that doesn't include deep-frying.  Besides not having a deep fryer, I don't really want to take something healthy and turn it into a heart attack ball!  Although it would be a delicious heart attack ball.  I decided to kind of wing it tonight and combine a bunch of different recipes together.  Here is the end result, served in a pita with tahini, mayo, cucumber and lettuce with some raw veggies on the side.

Falafel Balls

2 (20 oz) cans of chickpeas, rinsed

3 chopped onions

6 cloves of minced garlic

4 tsp cumin

4 tsp coriander

1 tbsp lemon juice

2 tbsp flour

1/2 cup chopped fresh parsley

2 tbsp olive oil

salt, pepper, and red pepper flakes (to taste) 

*Combine all ingredients in a food processor and pulse until it looks like a thick paste

*Form into balls and place on a greased baking sheet

*Spray lightly with olive oil

*Bake at 400 for 40 minutes, turning once midway through