[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/2″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]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
[/vc_column_text][/vc_column][vc_column column_padding=”padding-8-percent” column_padding_position=”top” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/2″ tablet_text_alignment=”default” phone_text_alignment=”default”][image_with_animation image_url=”27514″ alignment=”” animation=”Fade In” box_shadow=”none” max_width=”100%”][/vc_column][/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_column_text]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.[/vc_column_text][/vc_column][/vc_row]
