Dinner
Chickpea & Broadbean Falafels
Recipe by Amelia Littlejohn
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These plant-based and gluten free falafels will transform your lunches! Add to salads, stuff into wraps or enjoy with fresh hummus and pitta bread for a wholesome, filling and nutritious meal.
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Cooking mode
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- 1 x 400g tin chickpeas
- 150g broadbeans
- 4 tbsp chickpea/gram flour
- 1/2 white onion (finely chopped)
- 3 tbsp olive oil
- 1 clove garlic
- 1 tsp cumin powder
- 1/2 tsp ginger
- 5g fresh coriander
- 1/2 tsp baking powder
- Salt & pepper
Utensils
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Step 1
Pre-heat oven to 180 degrees celcius.
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Step 2
Drain and wash the chickpeas and place in a food processor with all the other ingredients.
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Step 3
Pulse until it reaches a fairly smooth but slightly textured paste. Place into the fridge for 15 minutes to firm up.
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Step 4
Line a tray with baking powder.
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Step 5
Scoop balls of the mixture onto the baking tray using a large spoon and flatten slightly.
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Step 6
Bake in the oven for 20 minutes or until golden and cooked through.
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Step 7
Serve with hummus, salad and pitta bread for a delicious meal!
