Three Ingredient Falafels

Last year, my family and I took a trip to Washington, D.C. and stayed in a hotel in Bethesda, Maryland. While we were there, we found this amazing Greek restaurant called "Cava Mezze Grille." We became addicted to their food, and ended up eating there every night despite the fact that there were hundreds of other restaurants around us! Ever since then, I have been in love with falafels and pitas… They are so simple, yet so delicious and healthy. I hope you enjoy my very own recipe!

Simple falafels stuffed into a whole grain pita with fresh garden-grown tomato slices, spinach leaves, and sliced yellow bell pepper. Baby carrots on the side.

Ingredients:

• 1 (15 oz) can garbanzo beans (chickpeas)
• 1 tbsp olive oil
• 1 tsp All Purpose Greek seasoning (I used Cavender's brand)

Directions:

1. Preheat oven to 375 F.
2. Open can of beans. Drain and rinse in a colander. 
3. Transfer beans into a food processor. Add in olive oil and Greek seasoning.
4. Mix on high until mixture is mostly smooth and ingredients are well combined (you may need to stop the processor a couple times to scrape the mixture off the sides if it builds up).
5. Form mixture into about 10 small falafels, using either your fingers or a spoon to help shape them. Place each falafel on a baking pan (no need to grease it as there is already oil in the mixture to keep them from sticking). 
6. Place pan with falafels in the oven for 10-15 minutes, or until falafels are slightly crisp/golden on the outside.
7. Stuff falafels into a pita with assorted veggies, or enjoy them any way you'd like!

*For those of you that are interested, there are about 60 calories per falafel if you make 10 falafels with the measurements given (without doubling, halving, etc, the recipe)*