Not your traditional falafel

This is one of my ever-changing versions of this middle-eastern staple, every time I make them I add something different to it, I believe the possibilities are endless! And so is the fun! 

Ingredients (serves 6)
- 1 cup boiled chickpeas, drained
- 1 green (or other color) pepper, chopped
- 1 zucchini, roughly chopped
- 1 carrot, sliced
- 2 garlic cloves
- 1/3 cup pepitas
- 1/3 cup walnuts, chopped
- panko breadcrumbs
- 1 Tablespoons chia seeds
- 3 Tablespoons water
- 1 teaspoon cumin
- 1 teaspoon paprika
- a pinch cayenne
- salt and pepper, to taste

Place the chia seeds in a small bowl, add the water and allow to sit for a few minutes until the water turns to a jelly consistency.
Place the chickpeas, pepper, zucchini, carrot, garlic, walnuts and spices into the blender and pulse until veggies are minced. Transfer to a bowl, add the pepitas, chia seeds and a tablespoon breadcrumbs and combine until mixture sticks together. Add more breadcrumbs, as needed. Taste and adjust seasonings.
Using an ice cream scoop (or your hands), form little balls and place them on a greased baking sheet. Bake at 375 F until the surface is slightly crispy, or pop them in the dehydrator (if lucky enough to have one!). Serve with pita bread, kale hummus and cabbage salad. Enjoy!

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