Chickpea Falafel Balls

Ingredients

• 2 1/2 cups chickpeas, cooked
• 1/2 cup red onion: roughly chopped
• 1/2 cup fresh cilantro; chopped
• 1/4 cup spring onions; chopped
• 1/8 cup chickpea flour
• 1/8 cup spring water
• 1 tbsp tahini
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tsp cayenne pepper
• 1 tsp oregano
• 1 tsp basil
• 1 tsp pink himalayan salt
• 1/2 tsp cinnamon
• 1/4 cup + 1 tbsp grapeseed oil

Directions

1. To begin preheat oven to 350 degrees farhenheit.
2. Pour 1⁄4 cup of Grapeseed oil into a large baking tray and coat the baking tray evenly.
3. In a high-speed blender or food processor, combine the chickpeas and the remaining ingredients (including 1 tbsp grapeseed oil). Pulse until smooth, for about 1 minute. (You don't want to liquify this just turn it into a finely ground mixture. You can take a spoon or spatula to scrape the mixture down the sides and give it a little mix)
4. Next, scoop out about 2 tablespoons of the falafel mixture at a time. Using your hands, shape the falafel into your desired shape (round balls or patties). I shaped them into round balls, about 3-4cm wide and thick. Place the falafels on your oiled backing tray.
5. Bake for 25 to 30 minutes or until falafels are golden brown. Halfway through baking, flip the falafels to bake them on all sides.
6. Enjoy with zucchini or chickpea hummus!

Note: You can also air-fry the falafel balls for 15 -20 minutes or until all sides of the falafel are golden-brown.