Veggie falafels

1. Preheat the oven to 475 ^oF (245 ^oC).
2. In a pot of boiling salted water, cook vegetables for 5 minutes. Drain, rinse under cold water and drain again.
3. In a food processor, chop garlic with parsley, mint and lemon zest.
4. Add chickpeas and process. Add the lemon juice gradually through the opening to obtain a coarse, but smooth purée. Transfer to a large bowl.
5. In the food processor, chop the cold vegetables with salt and pepper. Let the food processor works in order to obtain a purée with small pieces. Transfer to the bowl with the chick peas.
6. Mix well and add the chickpea flour.
7. Use about 2 tbsp (30 ml) of the mixture to make falafels (balls). Place on a baking sheet lined with parchment paper and baste generously with oil.
8. Bake in the oven for 20 minutes or until the falafels are crispy and golden.
9. Serve as is or with a dip. ​

Nutrition Facts (per serving):

Calories: 194, 6

Protein: 8,8g

Fat: 1,9g

Carbohydrate: 37, 9 g

Fibre: 7,8g

Sodium: 482,4mg