Vegan Baked Falafel

Falafel:
15oz can chickpeas, rinsed and drained, divided
1/2 red onion, finely chopped
2 cloves garlic, quartered
5 sun-dried tomatoes, packed in oil, drained
1/2 cup packed fresh Italian parsley
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
1/2 cup garbanzo or other flour
2 tbsp olive oil

Avocado hummus:
1/4 cup chickpeas, reserved from falafel
1 avocado, pitted and peeled
1/3 cup packed fresh Italian parsley
1/4 cup olive oil
1 garlic clove
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp cayenne

To make falafel: Preheat oven to 350 degrees F. Reserve 1/4 cup chickpeas for the avocado hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, flour, and oil in a food processor and blend until combined. In a clean, nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop falafel into pan. Bake for 15 minutes and let cool slightly before removing from pan.

To make the avocado hummus:
Combine 1/4 cup of chickpeas, avocado, parsley, oil, garlic, lemon juice, salt and cayenne in a food processor and puree. Adjust seasoning to taste.

Slightly altered from Chloe's Kitchen