A quick and easy recipe that is perfect for lunch inside a wrap or pitta bread or as a healthy snack with a dip of your choice!
INGREDIENTS
SERVES 4
1 can chickpeas, drained
1 red onion
30g whole wheat flour
3 tbsp chopped parsley
4 garlic cloves, minced
2 tbsp chopped coriander
1 tsp cumin powder
1/2 tsp baking powder
1/2 tsp lemon juice
1 tsp paprika
1 tbsp olive oil
non stick olive oil spray
50g baby spinach
150g chopped tomatoes
salt & pepper
METHOD
1. Preheat oven to 190 degrees. Place all ingredients for falafel (except baking powder, oil and flour) in a food processor until everything is blended.
2. Transfer into a bowl, add the baking powder and flour. Stir together. Using a fork, mash any big chunks that remain but make sure to not over mash as the consistency should still be chunky - not smooth.
3. Place the olive oil on a baking tray with greaseproof paper. One at a time, take spoonfuls of mixture in your hands and form balls the size of a ping pong ball. Gently place them on the baking tray. Spray the top of each ball twice over with olive oil nonstick spray.
4. Bake in the oven for 12-15 minutes. Remove from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened.
5. Return to the oven and bake for an additional 10 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.
