Vegan Oven-baked Sun-dried Tomato and Basil Falafels

set oven to 400 and line a cookie sheet with parchment paper. to a food processor add: – 1 can rinsed and drained chickpeas
– two large handfuls of @simplemillssun-dried tomato and basil crackers (about 20)
– 4-5 large sun-dried tomatoes – 1/2 cup frozen spinach, thawed
– splash of lemon juice
– 2 tbsp chia seeds
– cumin
– sea salt
– garlic powder

once a thick, sticky batter forms, use a cookie scoop to scoop balls onto the cookie sheet. these measurements made 9 falafels. bake for about 25-30 minutes or until golden brown.