Falafel
1 cup garbanzo bean (chickpea) flour
1/2 tsp + pinch sea salt
1/4 tsp baking soda
1 tsp parsley flakes
3/4 tsp ground cumin
1/4 tsp ground coriander
3/4 tsp garlic powder
1/4 tsp onion powder
2 tsp lemon juice
1/2 cup hot water
1T olive oil

Peanut Butter Hummus
3/4 cup garbanzo bean (chickpea) flour OR 1 (29oz) can chickpeas
3 garlic cloves, minced
1/4 cup creamy peanut butter
4t lemon juice
1/4 cup vegetable broth or water
1/2 tsp cumin, ground
1/4 tsp hot sauce (optional)
1T olive oil, plus more as needed
salt and pepper, to taste
Directions:

Hummus – If using chickpea flour, bring 2.5 cups of water to a boil on medium heat. Whisk the garbanzo bean flour into the boiling water. Cook for 1 minute stirring constantly. Turn heat down to medium low and continue cooking for 5 minutes, then turn heat off and let cool. Add this mixture (or a 29oz can of drained, rinsed chickpeas) to a food processor or blender along with the garlic, vegetable broth (or water), peanut butter, lemon juice, olive oil and hot sauce and puree until smooth. Then add the cumin, salt and pepper. Check and taste the hummus for consistency. If it is too thick, restart the machine and slowly add olive oil to the mixture until desired consistency is reached. Scrape the mixture into a bowl, cover with plastic and let sit at room temperature for 1 hour for flavors to mingle. Taste to see if more lemon juice, salt or pepper is needed.

Falafel – Combine all the dry ingredients in a bowl and mix. Add the lemon juice and hot water and stir until combined. Let the mixture rest for 10 minutes. In a frying pan, heat oil on medium-high heat until hot OR pre-heat a grill. Take a large spoon and scoop the batter into the pan (or brush patties with olive oil and grill), using the back of the spoon to shape into a patty, or make traditional smaller-sized falafel balls. Once the bottom is golden brown (2-3 minutes), flip over and cook until browned (1-2 minutes). Makes 5 large falafel patties (as pictured) or numerous small ones.