Falafel

Preheat oven to 425°F. Wash and dry all produce. Remove parsley and cilantro leaves from stems, discard stems and finely chop. Mince the chives and garlic. Zest and juice the lemon into a small bowl and set aside. Peel and grate ginger and place in a second small bowl. Zest and juice the orange into the same small bowl. Drain and rinse chickpeas, then place in a blender or food processor.

Place 1/4 cup of the parsley, cilantro, ½ of the lemon juice, chives, 2/3 of the minced garlic, spice pack, ½ teaspoon black pepper, 1 teaspoon salt and 1 tablespoon of olive oil into blender. Blend until a mixture is formed.

Line a baking sheet with aluminum foil and brush lightly with olive oil. Divide the chickpea blend into 8 equal parts and shape into patties placing each one onto baking sheet. Brush each patty with olive oil. Place in oven and bake for 25 minutes, flipping half way through.

While falafel patties are baking, rinse out the blender and add the edamame, lemon zest, remaining lemon juice, remaining minced garlic, remaining ¼ cup of parsley, ¼ teaspoon salt, ½ teaspoon ground black pepper, 2 tablespoons water and 2 tablespoons of olive oil. Blend until smooth. Set aside.

Peel and grate beet and jicama, or cut into thin matchsticks. Thinly slice Asian pear and combine with the jicama and beets. Add dressing of orange juice, orange zest and ginger. Combine well, and season with salt to taste.

Remove falafel from oven when they reach a deep golden color. Serve falafel patties alongside edamame hummus and jicama, beet and Asian pear slaw. Enjoy!