Chickpea Corn Falafel

These versatile chickpea corn cakes are irresistable dipped in ketchup or yogurt sauce. They also make a delicious lunch if you put them in a pita bread with grated cheese and fresh vegetables. This recipe makes 5-7 servings.

Ingredients

For chickpea corn cakes:

4 cup cooked chickpeas, ground in a food processor

1 medium onion, liquidized in a food processor

1 bunch parsley, liquidized in a food processor

Juice from 1 lime

3 TBS olive oil

Cooked corn kernels from 2 cobs

4/3 cup all purpose flour

1/4 cup flax seeds

1 tsp black pepper

1 tsp cumin

1/8 tsp cayenne pepper

1/2 tsp sea salt

For yogurt sauce:

1 cup plain yogurt

3 TBS chives, chopped

1 clove garlic, minced

2 TBS olive oil

Some salt

Some black pepper

Instructions

To make chickpea corn cakes:

Mix ground chickpeas, liquidized onion/parsley, lime juice, and olive oil.

Add the rest of the ingredients and combine thoroughly.

Spray cookie pan with oil.

Make 1.5 inch diameter balls with chickpea mixture and arrange them on the pan.

Bake at 400F for 15 minutes, turn them over, and bake for another 15 minutes.

To make yogurt sauce:

Mix all the ingredients and keep in the fridge until chickpea cakes are ready.