Vegan Falafel Patties

Patties:
2 cans salt free garbanzo beans, divided
1 red onion, chopped
4 cloves garlic, quartered
10 sun dried tomatoes in oil, drained
1 cup parsley
2 tsp cumin
2 tsp coriander
2 tsp salt
1 cup garbanzo bean flour
2 tbsp olive oil or silpat baking mat
Avocado hummus:
1/2 cup garbanzo beans
1 avocado, pitted and peeled
1/3 cup parsley
1/4 cup olive oil
1 clove garlic
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp cayenne pepper

Drain and rinse beans. Reserve 1/2 cup of beans for hummus. Pulse all ingredients except oil in a food processor until combined. Brush olive oil onto two sheet pans or place a clean silpat baking mat on a sheet pan. With an ice cream scoop, transfer patty mixture onto sheet pans and press down until about 1/4 inch thick. Bake at 350 degrees F for 10 minutes. Flip patties over with a large flat ended metal spatula, applying pressure while flipping for clean removal. After flipping over all patties, bake for 10 minutes. Makes 12 patties.

Pulse all hummus ingredients in a food processor until combined.

Altered from Chloe's Kitchen