| Ingredient | Measure | Grams | Cost |
| Garbanzo Beans (Chickpea) | 3-1/2 cup | 574 | $0.62 |
| Sweet Onion (chopped) | 1 large | 150 | $0.50 |
| Arrowroot Flour | 1 TBSP | 8 | $0.07 |
| Dried Garlic (Minced) | 1 TBSP | 13 | $0.12 |
| Parsley Flakes | 4 tsp | 2 | $0.04 |
| Coriander (Ground) | 4 tsp | 8 | $0.11 |
| Cumin (Ground) | 2 tsp | 3.4 | $0.03 |
| Makes 12 | $1.49 | ||
| Multiplier |
| Instructions |
| Preheat oven to 400 F. |
| Line a baking sheet with a Silpat or parchment paper. |
| Combine all ingredients in a food processor and process, leaving a little texture to the beans. |
| Shape the mixture into balls. |
| Place them on the baking sheet and bake for 25 minutes. |
| Turn the falafel balls over, and bake for 20 minutes more. |
| Source |
| https://www.forksoverknives.com/recipes/falafels |
| Calorie Density | 676 |