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Italian Falafel

What you need: 

2 cans of chickpeas
1/2 cup pesto mix (preferably homemade)
1/2 cup chopped sundried tomatoes
1/2 cup parmesan cheese alternative
2 garlic cloves pressed
lemon juice
olive oil
whole wheat flour

What you do: 

In a food processor finely chop the chickpeas, adding olive oil to loosen chunks and lemon to taste. DO NOT BLEND. Once most of the peas are chopped nice and small add them to a large mixing bowl. Add the pesto mix sundried tomatoes, parm cheese alt. and garlic. To avoid them drying out, add a little more lemon juice to loosen the mixture. Add some salt and pepper to taste.
Once the mixture is to your liking, fill a small cereal bowl with whole wheat flour and add about 1/2 a tablespoon of salt and a tablespoon of pepper.
Heat a frying pan to medium high heat and add olive oil to coat the pan. Preheat oven to 350 degrees.
Once the oil is hot, start to ball up the mixture to a "meatball" size that you prefer. Roll it in the flour mixture then add to the pan. Lightly fry all sides of the balls. Once all are finished place on a non stick pan and place in your preheated oven for approximately 20-30 minutes or until crispy and brown.
Serve with a delicious homemade sauce (or as I like to call it... gravy) and some whole wheat pasta.

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