Small handful coriander/cilantro, roughly choppedyou could use parsley
2tspLemon juice and zest
Salt to taste
3-4TbspBlack & white sesame seedsfor topping
Preheat the oven to 180C. Line a baking tray with parchment paper or foil.
Combine chickpeas, green chillies, garlic and fresh coriander in a food processor. Pulse until incorporated. Keep a little texture though, don't let it turn to a paste.
Take it out in a large bowl, add red rice, spices, lemon juice, zest and salt. Mix it all together with your hands. Taste and adjust for seasoning.
Spread out the sesame seeds in a plate. Put some oil in your hands and form into 15-16 equal sized patties. Roll the patties in the sesame seeds. Lay them out on your prepared tray. You can refrigerate these for later use at this point. Brush with oil on both sides. Bake for 25-30 minutes, turning them once halfway.
Serve them warm with hummus or any dip you like with pita and whatever vegetables you like to make a complete family style meal. Leftovers can be stored in the refrigerator in an air tight container for 2-3 days.
Simple Baked Red Rice Falafel - https://www.tashasartisanfoods.com/blog/ -July 30, 2017