Author: Elaine Gordon
3 cups broccoli florets
1 cup fava bean crisps (Garlic & Onion flavor)
1 (15 ounce) can chickpeas, drained and rinsed
1 cup cooked quinoa
¼ cup oat flour
¼ teaspoon salt
¼ teaspoon pepper
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Steam broccoli until tender, either using a steamer basket or just in a small pan with a little water in the bottom. Drain and let cool until cool enough to handle.
Once cool, add broccoli florets to a food processor and pulse until chopped into very small pieces, 10 – 15 pulses.
Add all other ingredients to the food processor with the broccoli and pulse until a dough starts to form. Taste and add more salt and pepper if desired.
Form dough into small balls (about the size of a golf ball) and place on a parchment lined baking sheet. Lightly flatten each ball a bit.
Bake on the center rack for 20 – 30 minutes, until the falafel is crispy and golden brown. Serve warm with creamy hummus.
Recipe by Eating by Elaine at http://www.eatingbyelaine.com/2016/05/23/baked-broccoli-quinoa-falafel/