1/4cupassorted basil or other fresh herbs (cilantro, parsley, chives all work too)- don’t worry about chopping, just toss them in!
1shallot (or 2 tablespoons diced red onion- about 1/4 of a red onion)
oil spray or 1-2 tablespoons high heat oil like grapeseed oil or avocado oil
Parsley Green Goddess Dressing (makes 1 cup)
2tablespoons (33g)white balsamic or champagne vinegar
2tablespoons (27g)fresh lemon juice, (1/2 lemon or just a bit more)
1/3 cup + 1 tablespoon(80g)plain icelandic skyr or greek yogurt
2garlic cloves
1bunch (1.5 ounces) parlsey, stems included
1/4cup (60g)olive oil
1/2teaspoonkosher salt
black pepper, to taste
Instructions
Preheat oven to 375.
Place everything in a food processor and pulse chickpeas are mostly broken down and finely chopped.
Make patties: Scoop falafels into small 1/3 or so cup patties- just big enough to fit in the palm of your head comfortably- this make about 6. Be sure to squeeze the mixture quite strongly to help it bind.
Heat a non-stick oven-proof skillet over medium heat (if you don’t have open proof, no worries- just transfer to a baking sheet when baking). Spray pan generously with oil.
Fry falafels: Place patties onto pan- it should sizzle immediately. Use a spatula to flatten the falafel a bit so you maximize the crispy part (the outside!). Cook until the bottom side is brown, about 2-3 minutes, then flip for another 2 minutes.
Bake: Place pan in the oven until falafels are fully baked inside, about 5-7 minutes. Serve.
Parsley Green Goddess Dressing
Toss everything in a blender and blend until smooth. Store in airtight container for up to a week.