This recipe is a family favorite and so easy to prepare. Everything gets dumped into a food processor, mixed together, and pan fried to make a delicious meal. The patties can be served on a bun with lettuce, onion, and tomato as it holds together well if not made too thick. Serve with the avocado hummus for a nice flavor, plus adding the health benefits of good fat! I'm a sucker for anything with sun dried tomatoes and why I think I love it so much! I hope your family will enjoy it too.  Consider serving with sweet potato fries and fresh cut veggies to dip into the hummus!

Falafel:

• 1 15 ounce can chickpeas, rinsed and drained, divided
• ½ onion, finely chopped
• 2 cloves garlic, quartered
• 5 sun-dried tomatoes packed in oil, drained
• ½ cup packed fresh Italian parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt
• ½ cup garbanzo or other flour
• olive oil

Avocado hummus:

• ¼ cup chickpeas, reserved from falafel
• 1 avocado, pitted and peeled
• 1/3 cup packed fresh Italian parsley
• ¼ cup olive oil
•  1 clove garlic
•  1 TBS lemon juice
• ½ tsp sea salt
• ¼ tsp cayenne

Directions for Falafel:

1. Reserve ¼ cup chickpeas for the Avocado Hummus.  Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt and flour in a food processor and pulse until combined, stopping frequently to scrape down sides.  
2. Using the palms of your hand, form mixture into 2-inch by ½ inch patties.
3. In a non-stick skillet, add just enough olive oil keep falafel from sticking, about 1 TBS.  Fry patties for about 3-4 minutes on each side or until browned.  
4. Remove and drain on paper towels.

Avocado Hummus:

Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in food processor in puree.  Adjust seasoning to taste.

Serve on falafel on a bun with tomato and sliced onion. Top with avocado hummus.

Serves 4

Adapted from Chloe's Kitchen