FALAFEL FLATBREAD

1.	The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
2.	Preheat oven to 400 degrees Fahrenheit.
3.	Drain and rinse the chickpeas and add them to your food processor.
4.	Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, black pepper, and baking soda to the food processor and pulse several times until it the texture becomes a fine grain. Then transfer the falafel mixture to a large mixing bowl and refrigerate for 30 minutes to an hour.
5.	Take the mixture out of the fridge and add the chickpea flour, water, and olive oil. Mix everything together with your hands until well combined.
6.	Flatten the falafel mixture onto a parchment lined baking sheet. Gently press down with your hands to flatten.
7.	Bake for 25 minutes.
8.	Bake for 25 minutes.

	1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
	1/2 cup onion, roughly chopped
	1 cup parsley, roughly chopped (about a one large bunch)
	1 cup cilantro, roughly chopped (about a one large bunch)
	1 small green chile pepper, serrano or jalapeno pepper
	3 garlic cloves
	1 tsp cumin
	1 tsp salt
	1/2 tsp cardamom
	1/4 tsp black pepper
	1/2 tsp baking soda
	1/2 cup chickpea flour
	3 tablespoon water
	1 tablespoon olive oil