1 can chickpeas (garbanzo beans), drained and rinsed
2 cloves garlic
1/2 cup scallions or red onion, chopped
1/2 cup fresh parsley, chopped
1/2 cup whole wheat bread crumbs
1 Tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1. Preheat oven to 375 degrees F.
2. Drain and rinse chickpeas. Combine all ingredients together in a food processor, keeping 1/4 of the breadcrumbs on a separate plate off to the side. Pulse about 10 times (until combined but chickpeas should not be completely mashed). Remove from processor and place in a covered bowl to refrigerate for about an hour. This will keep your falafel more intact!
3. Spray a baking sheet thoroughly with nonstick cooking spray. Using your hands, form small balls (about 2 Tbsp size) and then flatten them gently. Lightly dab each side of the falafel into the remaining breadcrumbs. This will make them extra crispy without being fried! Place them on your baking sheet and bake for 20 minutes (10 minutes each side - make sure to flip once!)