1 cup cooked chickpeas
⅓ tsp. baking soda
1 small leek, cut into 4 or 5 pieces
1 cup fresh parsley leaves, diced
3 cloves garlic, peeled
1 tbsp. lemon juice
1 tsp. ground cumin
½ tsp. Celtic sea salt
¼ tsp. ground black pepper
3–4 drops hot sauce, optional
Line a large baking sheet with parchment paper. Preheat oven to 350ºF.
Place chickpeas, 1/3 tsp. baking soda, leek, parsley, garlic, lemon juice, cumin, salt, pepper, and hot sauce (if using) in bowl of food processor. Process 30 seconds to 1 minute, or until chunky paste forms.
Shape 1 Tbs. chickpea mixture into compact ball, pressing out any excess moisture, and place on parchment paper. Repeat with remaining mixture. Bake for 30 minutes, turning halfway through and brushing lightly with olive oil on each side. Falafel are ready when they are slightly brown. Serve with yogurt sauce, tomato, cucumber, hummus and/or sprouted Ezekiel pita. Makes about 36 falafel.