5 cups diced cooked chicken
2 quarts low sodium chicken stock
1/4 cup finely diced celery
1/2 cup finely diced onions
1 tbsp chicken bouillon powder
2 cloves garlic, smashed
1 tbsp coarse black pepper
1 can (16 oz) chickpeas, drained and dried well, smashed in food processor
1/4-1/2 cup chickpea flour
1 1/2 tsp chopped fresh garlic
1 egg white
2 tbsp chopped cilantro
2 tbsp fresh lemon juice
1 1/2 tsp cumin
1 tsp kosher salt

In a large stockpot put all the ingredients from the (chicken stock) in pot and bring to soft boil.

Meanwhile in medium-size bowl, mix all Falafel ingredients together (except flour add gradually until you achieve a moldable consistency) until smooth and well-mixed. Turn heat down on chicken stock to low and drop falafel mixture by the tsp into heated stock. Gently stir for 2-4 minutes. Turn off heat and gently serve.