I feel like sharing this recipe is a long shot because I don’t think I ever even hear anyone talk about Falafel. If you haven’t tried it, you guys are missing out. This is easily in my top three favorite vegetarian lunches. I make these flavorful little chickpea patties often because they are a great protein source, quick to make, super cheap and customizable. I try different spices here and there, but last time I made them, I wrote everything down so I could share with you guys. I love these with tzatziki, red onion and feta cheese in a pita or on a salad. Give it a try and let me know what you think!

Easy Baked Falafel

Serves 2

• 1 can chickpeas, drained and rinsed
• 1 tbsp. dried parsley
• 1 tsp. cumin
• 1/2 tsp. Greek seasoning
• 1/2 tsp. seasoning salt
• 1/8 tsp. onion salt
• 2 tbsp. all-purpose flour
• 2 garlic cloves, finely minced
• 1 tbsp. sour cream

Preheat oven to 425 degrees. Spray a cookie sheet with nonstick spray and set aside.

Combine all ingredients in a small bowl and mash with a potato masher until it turns into a very thick, chunky mixture and there are no whole chickpeas left. You can also use a food processor to do this. Form the mixture into 8 balls, flattening them out slightly into disks. Once all 8 patties are formed on the cookie sheet, hit each with a light spray of oil. Bake for 20-25 minutes, flipping half way through. Once patties are golden and crisp, remove from oven and let sit for 5 minutes or so to cool. Serve as desired.

 Note: I have refrigerated and frozen these leftovers before and reheated them. The patties will not be crisp when reheated, but are still good.