Easy Vegan Baked Falafel (Oil-Free)

Been a low-oil and salt since early 2015. Have a Pinterest site: paulgabriel but love Copy Me That because it allows me to make recipes my own!

subheading: PLEASE FOLLOW THE INSTRUCTIONS!:

two 15 oz cans low-sodium chickpeas, drained & rinsed

1 cup finely chopped onion

4 extra large garlic cloves (with skins on)

2 ¼ teaspoons ground cumin

2 teaspoons ground coriander

3 tablespoons (48g) smooth runny tahini

salt and pepper (1 tsp salt, ¼ tsp pepper)

½ cup (120g) cooked, mashed and tightly packed gold or red potato

¾ cup packed flat leaf parsley

3 tablespoons water (use a bit more if needed if not using the optional hot sauce)

Optional for a kick of heat: 2 tablespoons hot sauce (If you don't want to use hot sauce, then increase the black pepper to ½ teaspoon and add 1 additional tablespoon water if needed)

subheading: FOR SERVING (optional):

chopped tomatoes, pita bread

Serve with my Vegan Lemon Cream Sauce

Directions at thevegan8.com

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