| Servings |
patties
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Ingredients
- 2 cups Cooked chickpeas
- 1 red chilli
- 1/2 Red onion
- 2 cloves garlic
- 1 tbsp ground coriander
- 1 tbsp sesame seeds
- 1 tbsp Cumin
- 1 bunch Fresh parsley
- 1 lemon
- 1/2 tsp salt
- 1/2 tsp Baking powder
- 2 tbsp Flax meal
Ingredients
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Instructions
- Preheat the oven to 180c
- Preheat the oven to 180c
- Split the chili in half - remove the seeds, coarsely chop the chili
- Zest the lemon and set aside for the recipe
- Cut the lemon in ½ and juice - measure 1 Tbsp to be used in this recipe (you can use the rest to drink in your water)
- Coarsely chop the onion and garlic and parsley
- Blend onion, garlic, chilli and parsley in a food processor until finely chopped
- Add chickpeas and process until chunky, keeping larger pieces for texture
- Transfer to mixing bowl and add the reserved lemon zest and lemon juice
- Add the salt, baking powder and flax meal to the bowl and stir to combine.
- Grease a baking tray well with olive oil
- Shape the falafel mix into 8 equal patties and place on the greased baking tray
- Bake for 15 minutes, flip and then bake another 15 mins or until crispy and golden
Recipe Notes
Drizzle with your favourite Tahini Dressing or serve with hummus
Don’t have a food processor? No worries - you can do all of the chopping with a knife and simply mix the ingredients together!
If you like your food spicy you can leave the seeds of the chili in the recipe
Flavor variation - swap out curry powder for the cumin - equally delicious!
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