naturally sweet taste to recipes like this delicious take on falafel.
Corn & Chickpea Falafel
- 1 15-ounce can chickpeas, drained and well rinsed
- 2 cups corn kernels
- 1 cup parsley
- 4 scallions
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons tahini paste
- 1/4 cup olive oil, divided
- 8 cups baby greens
Place the chickpeas in a food processor and pulse until finely chopped, and then transfer to a bowl. Fold in the corn kernels. Chop the parsley and scallions, and add to the bowl. Add in the flour and baking powder. Mix well until a heavy, thick and wet mixture forms, and then stir in the tahini.
Using your hands, make 16 patties of
