1 cup canned chickpeas, drained
½ onion, finely chopped
2 tablespoons chopped fresh parsley
½ teaspoon ground cumin
½ teaspoon garlic powder
½ cup whole wheat flour or oat flour
1 tablespoon olive oil
¼ cup plain full-fat yogurt
¼ teaspoon grated lemon zest
¼ teaspoon garlic powder
Preheat the oven to 375. Line a baking sheet with parchment.
In a blender or food processor, combine the chickpeas, onion, parsley, cumin, garlic powder, oil, and flour and process until smooth.
Form the mixture into ½ inch balls. Place them on prepared baking sheet and gently flatten them with the back of spoon.
Bake until browned, about 10 minutes per side. Store any unoffered falafel in the refrigerator for up to 3 days or in the freezer for up to 6 months.
In a small bowl mix the yogurt, tahini, lemon zest and garlic powder for dip. You can also omit the zest and powder.