- 2 cup white onion, chopped
- 1 scoop Boku Super Maca
- 6 count garlic cloves
- 2 cups cooked chickpeas, drained
- 1 cup parsley leaves
- 1 cup cilantro leaves
- 1 tsp salt
- 1/4 tsp chili powder
- 2 tsp cumin
- 2 tsp baking powder
- 1/2 cup all-purpose flour
- 1 tbsp canola oil, for sauteing
- 3 count Pita bread
- 1/2 count red onion, sliced
- 2 cup arugula
- 4 tbsp tzatziki or tahini sauce
- Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.
- Add the chickpeas, Boku Super Maca, parsley, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.
- Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
- Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls (roughly 3 Tablespoons per ball). (Note: You can also add additional flour at this point if the mixture is too wet to scoop.)
- Set a large sauté pan over medium heat and add a liberal amount of canola oil so that the pan is well-coated.
- Let the pan preheat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
- Transfer the falafel to a paper towel-lined cooling wrack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.
- Place three or four falafel inside a halved, warmed pita with arugula, red onion, and sauce of choice.