Carrot top falafel

You’ve got to soak dried chickpeas — no canned shortcuts. I threw a whole bag (about 2.5 cups) along with 1 cup of carrot tops in the food processor with 1 small onion, garlic powder, cumin, coriander, paprika and olive oil. Formed the patties with two spoonfuls of the chickpea mixture and pan fried for 3-5 minutes.

Finished off the meal by roasting carrot slices and making a fruit salad out of cantaloupe, kiwis and blueberries.