Preparation 30 mins Cook Time 15 mins Serves 10 to 12 falafel     adjust servings 

Ingredients

• 400g can chickpeas 
• 2 garlic cloves 
• 1/2 bunch scallions, chopped through part of the greens 
• 1/4 cup fresh flat-leaf parsley 
• 1/4 cup fresh cilantro 
• 1/2 teaspoon cumin powder 
• 1/2 teaspoon coriander powder 
• 1/4 teaspoon cayenne 
• 1/2 teaspoon baking powder 
• 1 egg, lightly beaten 
• 1/2 cup cooked quinoa 
• 2 to 3 tablespoons coconut oil 

Instructions

1. Preheat oven to 180°, rinse, and pat dry the chickpeas. Spread out into a single layer on a sheet tray with sides. Bake for 10 minutes, just enough that the chickpeas start to look a bit dry.
2. In a food processor, combine garlic, scallions, parsley, cilantro, spices, and baking powder. Pulse until everything is minced. Transfer to a bowl. Place chickpeas in the food processor and pulse until the chickpeas resemble a course meal (but don’t over process). Place in the bowl with the herbs.
3. Add the egg and quinoa. Mix until everything is well combined and let rest for 15 minutes.
4. To form the patties, scoop out roughly 3 tablespoons worth of the mixture. Form into a ball and press down slightly to form patty. Repeat with remaining mixture.
5. Heat 2 tablespoons of coconut oil in a large, heavy-bottom skillet over medium heat. Add as many of the falafel as you can without crowding the pan. Cook for 3 to 4 minutes on one side, flip, and cook for another 3 to 4 minutes. Falafel should be cooked through and crisp on the outside. You don’t want to overcook. Repeat with the remaining falafel, adding the extra tablespoon of coconut oil if needed.
6. Served in pocket bread with fresh mix salad tomato and  drizzled with Greek yogurt and also can be used as vegetarian burger patties.