Protein Packed Falafel

In 6 of these falafel, there are 40 g of protein! Since these are baked instead of fried, they are healthier…perfect for a fun weeknight meal!

Recipe inspired by Protein Ninja by Terry Hope Romero .

Makes about 24 falafel ballz.

Step-by-step instructions:

Duration: 1 hour plus 8-10 hours to soak chickpeas

Ingredients:

• 1 cup dried chickpeas
• 1 cup loosely packed chopped parsley
• 4 kale leaves, stems removed
• 3-5 cloves of garlic
• 1 white onion, chopped
• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp crushed red pepper
• ¾ tsp salt
• ½ tsp baking soda
• ¼ cup sesame seeds
• ½ cup pea protein powder
• Olive oil

Instructions:

To soak the chickpeas:

• Cover them with water and soak for 8-10 hours. I recommend starting the soaking in the morning so you can have falafel for dinner.

To make the Falafel:

• Preheat oven to 400 degrees Farenheight.
• In a food processor or blender, combine chickpeas, pasrlsy, kale, onion, garlic, olive oil, lemon juice, coriander, cumin, red pepper flakes, salt, and baking soda.
• Blend together until smoothish.
• Add sesame seeds and pea protein powder and blend until everything is mixed together into a thick paste.
• Oil a baking sheet or line it with parchment paper.
• Using your hands, a spoon, a cookie scooper, or a falafel scoop, make small balls (about 2 tbsp) and plop them onto the pan.
• Brush a little olive oil on the top of each falafel ball.
• Bake the falafel for 20-24 minutes.
• Serve with hummus, pita, cucumbers, tomatoes, and any other toppings or side dishes.