Ingredients:

  •  1 can of chickpeas, rinsed and well drained
  • 1 cup loaded with fresh parsley leaves
  • 1 cup loaded with fresh cilantro leaves
  • ½ cup chopped green onion
  • 1/3 cup lightly blended oat flakes
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon cumin powder
  • 5 cloves of garlic, chopped
  • 5 tablespoons oil
  • Salt and pepper to taste

Preparation:

 In a food processor or blender, place all the ingredients except the oil. Pulse until the mixture reaches a coarse crumb texture. Turn off and clean the processor walls and integrate it with the rest of the preparation. Transfer the mixture to a sealed container and refrigerate for 45 minutes to an hour. Then with a spoon take portions of the preparation and form meatballs, place them on a tray with parchment paper and gently flatten it slightly with your hand. Heat oil in a skillet over medium high heat until it shimmering. Carefully place the falafel and cook them for 2-3 minutes on each side, until they are quite brown. Serve them immediately when they are hot. Raw patties can be frozen.