Mushroom Falafel

Ingredients

• 1 Cup Parsley
• 2 Cloves Garlic
• 4 Small Scallions (White Parts Only)
• 28 Ounces Garbanzo Beans (Drained & Rinsed)
• 1 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Dried Oregano
• 1/2 Teaspoon Smoked Paprika
• 1 Cup Button Mushroom Caps
• 2 Tablespoons Sesame Seeds
• 1/4 Cup Olive Oil
• 2 Tablespoons Whole Wheat Flour

Directions

1. Preheat oven to 400 degrees. Line two sheet pans with silpats or parchment paper. Set aside.
2. In the bowl of a food processor, pulse parsley, garlic and spring onions until just chopped. Add beans and spices and pulse until the beans form a rough paste. Transfer mixture to a large bowl.
3. In the bowl of the food processor, add mushroom and pulse until they are finely chopped. Transfer the mushrooms into the bean mixture and add 2 Tablespoons of oil, sesame seeds, and flour. Mix well.
4. Using a tablespoon, scoop mixture and roll into 1-inch dough balls, then flatten them slightly. Place dough balls evenly on sheet pans. Brush tops with remaining oil and bake until golden brown and firm, about 25 minutes.
5. Serve with tahini sauce, or in a pita sandwich with sliced tomatoes, onions and fresh lettuce.