Quick & easy falafel

I totally lost track of time today and before I knew it, it was almost 5pm and I didn't know what to make for dinner. Just one of those days. We have to start Boo's bedtime routine by no later than 6:15 to ensure she's tucked in bed by 7 so we eat dinner early. I checked out the frig contents then the pantry where I spotted the garbanzo beans so I decided to make falafel. I quickly whipped up a batch and while it was baking, I checked out the produce drawer and found spinach, carrots, and zucchini - good, we have salad. I tossed the veggies in some Annie's Naturals Goddess dressing which contains tahini so complements the falafel perfectly. By 5:45 we were sitting down for dinner. When I copied and pasted this recipe into my recipe document a while ago, I did not include the link so I cannot give the appropriate credit. Definitely try it - it's yummy, easy, and quick to make.

Baked Falafel
- two 15-oz cans garbanzo beans, drained and rinsed
- ½ cup chopped onion
- 1 medium carrot, chopped
- ½ cup chopped parsley
- ¼ cup flaxseed meal
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp cumin
- ¼ tsp coriander
- pinch cayenne pepper
- 2 tbsp freshly squeezed lemon juice

PREPARATION:
1. Preheat oven to 350. In a food processor, puree 2 cups of the garbanzo beans and other ingredients until creamy and well combined.

2. Add the remaining garbanzo beans and pulse several times until mixture is combined but there are still pieces of garbanzos left intact.

3. Make falafel into 2-3" patties and place them on a greased baking sheet

4. Bake 15-20 minutes, flipping the patties halfway into cooking.