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Acid Watcher Friendly Falafel Seasoned with Sumac, Fennel and Arugula

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 224 kcal

Ingredients
  

  • 1 15 oz can chickpeas drained
  • 2 Tablespoons Tahini
  • 3/4 cup almond meal
  • 1 1/2 cups loosely packed arugula
  • 2 tsp Sumac
  • 1/4 medium fennel bulb chopped
  • 1 egg
  • 1 tsp Braggs Liquid Aminos

Instructions
 

  • Line a cookie sheet and brush with oil.
  • Preheat oven to 350ºF.
  • Combine chickpeas, tahini, almond meal, arugula, sumac, fennel, egg and Braggs Liquid Aminos into a food process and process until well combined and thick.
  • Scoop out little balls* (I used a 1 oz mini ice cream scoop) and place 2" apart on lined cookie sheet.
  • Bake for 20 minutes or until crisp and golden or pan fry at medium heat with 2 tsp oil (5 at a time) and flip every 3 minutes when golden on each side.
  • *Makes approximately 20.

Notes

Add a few tsp water to get mixture to combine if necessary. Batter should be thick and pasty. Tip: I know batter is good consistency when food processor just starts to roll mixture into a ball.