Crispy Baked Plantain Falafel

• 2 15-ounce can of chickpeas
• 1/2 red onion
• 4 garlic cloves
• 1/2 cup parsley
• 1/2 cup cilantro
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1 1/2 teaspoons salt
• 2 tablespoons baking powder
• 1/4 cup almond flour
• 1 cup baked plantain chips, finely ground in a food processor (I used Amazi)

1. Preheat oven to 375u0b0 F and line a baking sheet with parchment paper.
2. Combine all the ingredients in a food processor, except for the baking powder, almond flour and plantain chips. Pulse until mixed, stopping every few pulses to scrape down the sides. You want it to be well chopped, but not mushy (about 10-12 pulses). Taste and adjust seasonings.
3. Add the baking powder and almond flour, pulsing until the mix forms a ball.
4. With your hands, roll the falafel into 1/4 cup sized balls and coat them in the ground plantain chips. Flatten them down into 2-inch sized patties (about 1/2 inch thick) on the baking sheet and brush the tops with a little olive oil and a sprinkle of salt. Bake for 30 minutes, flipping halfway so each side gets crips. They may fall apart, but push them back into shape and continue baking.

chickpeas, red onion, garlic, parsley, cilantro, olive oil, lemon juice, coriander, cumin, salt, baking powder, almond flour, plantain chips

Taken from food52.com/recipes/76536-crispy-baked-plantain-falafel (may not work)