The taste and texture of falafel make this is a favorite transitional food for many. Use this recipe to form a variety variety of uses like balls, patties, or sandwiches. DSK Disclaimer: Chick peas or garbonzo beans are not on my safe list unless you know they have been grown without a nitrogen based fertilizer. Nitrogen causing foods like legumes can be very toxic to healing blood cells and ultimately our bodies.
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- 2 cups of cooked chick peas
- 2 Cloves of Garlic, chopped (optional)
- 1 C. Gluten Free Spelt Bread, Chopped
- 3 tbs Dried Parsley
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Salt
- sea salt and black pepper
- Olive Oil or Coconut oil for baking
- Combine all the ingredients minus the oil to a food processor and mix.
- Once well mixed enough to form a patty that sticks without crumbling, use oil as a glaze and transfer to a baking sheet and cok until golden brown on both sides.
- Serve immediately. This recipe stores well in the fridge for 1 week in an airtight container cooked or uncooked.
- Most people pan fry their falafel. You can do the same with this recipe if you so choose.