Oil free Falafel

Ingredients:

2 cups chickpeas/garbanzo beans

1 small onion roughly chopped

¼ cup cilantro

3-5 cloves garlic

1 ½ tsp besan flour

Salt to taste

2 tsp cumin seeds

1 pinch of cardamom

Soak the garbanzo beans overnight in a bowl of water and then drain water in the morning. Pour them in the mixer/processor along with the chopped onion, cilantro (you can use parsley), flour, salt, garlic, cumin and cardamom. Pulse it together to form a coarse paste. Refrigerate this coarse, thick paste for about 3 hours.

After 3 hours, remove the paste from the refrigerator and you can either bake them or cook them in the ebelskiver pan using oil spray. Cover the pan and cook them till they are golden brown on both sides.

For the wrap, I used whole wheat pita bread and added tomato, onion, cucumber slices, baby spinach with some tahini sauce (homemade) and yogurt with some dill.