In a small skillet over medium heat, toast cumin seeds until fragrant and golden brown, approximately 3 minutes.
In a food processor, combine chickpeas, onion, garlic, parsley, lime zest, lime juice, roasted cumin, bouillon and pepper-like seasoning. Pulse 10 times for a course-chop consistency.
In a bowl, combine chickpea mixture with water, ground flax seeds, and rice flour. Using your hands, mold into golf-sized balls and flatten to 1½-inch wide patties.
Place falafel patties on a nonstick baking sheet. Bake for 20 to 25 minutes or until golden brown.
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Eat & Enjoy-to the glory of God! (1 Corinthians 10:31)
NOTES
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
