Paleo Falafels

INGREDIENTS

· ¾ cup chickpeas

· ¾ cup black-eyed peas

· ½ red onion, chopped

· 1 clove garlic, minced

· 4 tablespoons flat-leaf parsley

· 4 tablespoons coriander

· 1 teaspoon cayenne (leave out for anti-inflammatory diets)

· 1 teaspoon cumin or turmeric (for anti-inflammatory diets)

· 1 teaspoon coriander

· 1 teaspoon cardamom

· 1 teaspoon salt

· 1 teaspoon ground black pepper

· ½ teaspoon baking powder

· 1–3 tablespoons water

· 1½–2 tablespoons Paleo flour (see recipe)

· 6–8 tablespoons avocado oil for frying

INSTRUCTIONS

1. Add all ingredients except the avocado oil in a food processor and blend on high until well combined, adding more Paleo flour if needed.

2. Allow mixture to sit in the fridge for one hour.

3. In a large frying pan over medium to medium-high heat add the avocado oil.

4. Using a tablespoon, scoop out falafel and form into disks.

5. Fry for 4 minutes, flip and cook for an additional 4 minutes or until golden brown.

6. Add to your favourite salad and drizzle with olive oil.