Mushroom falafels

Ingredients

• 1 bundle fresh parsley (~2 cups chopped)
• 3 large cloves garlic
• 1 large lemon (~2 1/2 Tbsp juice)
• Salt and pepper to taste
• 1 1/4 tsp cumin
• 1 tablespoon of Radiance Wild Mushroom Powder
• 1 450 gm can chickpeas, well rinsed and drained
• 1/4 – 1/2 cup whole oats

Directions
1. Add parsley, garlic, lemon juice, cumin and a salt and pepper to a food processor and mix to combine.
2. Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
3. Transfer to a mixing bowl and add rolled oats and mix again until a loose dough is formed. Taste and adjust seasonings as needed. I added a touch more salt.
4. Form into patties
5. Place on a foil-lined baking sheet and refrigerate for 15 minutes to firm up. Preheat oven to 180 degrees in the meantime.
6. Brush with olive oil and then bake for 30-40 minutes, flipping once at the halfway point for even cooking. The longer you bake them, the firmer they’ll get!
7. Serve warm wrapped in a pita or with hummus and salad.