Ingredients
- 425 g Canned chickpeas drained
- 1/4 cup Fresh parsley/coriander/mint chopped
- 2-3 Tbsp Plain flour
- 2 Tbsp Sesame seeds
- 1½ tsp Cumin ground
- 1 pinch Corriander ground
- 2 cloves Garlic finely chopped
- Salt and pepper to season
- Olive oil for cooking
Instructions
- Preheat the oven to 200 °C (390 °F).
- Add all of the ingredients, bar the flour and oil, into the blender and pulse until mixture has a bread crumb consistency.
- Gradually add in the flour pulsing until combined.
- You can transfer to a large bowl here if it is easier but to save dishes you can just leave the mixture in the blender bowl. Set aside in the fridge for 30 minutes if you have time – No stress if you don't.
- Shape the falafel mixture into golf sized balls and place on a lined baking tray.
- Drizzle with oil and bake for 25-30 minutes.
- Serve with our https://fuelmypotential.com/recipes/2-ingredient-flat-breads/, tzatziki and salad.
Notes
You can pan fry these instead of baking and make into larger patties for burgers.
Nutrition
Serving: 115gCalories: 220kcalCarbohydrates: 18gProtein: 8gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 6.3gSodium: 530mgFiber: 5.3gCalcium: 46mgIron: 2.1mg
