These little nuggets of green goodness are packed with veges, taste amazing and are incredibly versatile. Use them as dippers for fresh hummus or tzatziki, pop them into a pita bread or wrap along with your favourite pickle, relish or sauce, or make them into a full-on dinner stack inside a burger with all the trimmings! Thanks so much to Kiah from @marigoldandsol for putting together this super recipe with busy people in mind. Make sure you check out Kiah's Insta - beautifully curated images with lush wholefood recipes to inspire.
RECIPE:
Makes 18 falafels
Ingredients:
1 cup dried chickpeas, soaked
1/2 cup parsley
1 cup chopped coriander
1/2 cup oob organic frozen peas
1/2 cup oob organic cutleaf spinach
1/2 finely chopped onion
1 tsp cumin
Method
soak the chickpeas overnight in a large jar of water on the bench (the night before you make the falafels)
add soaked chickpeas, parsley, coriander, cumin, peas, onion and spinach to a food processor. Pulse until well combined but not pureed.
empty the mixture into a bowl and place in the fridge to chill for between 30 - 60 mins.
Preheat your oven to 180 degrees, fan forced.
Form the mixture into patties approx. one tblsp in size. Place onto a baking tray and drizzle generously with olive oil. Bake for 20 mins and then flip, baking for a further 15 mins.
Serving Suggestions:
dipped into hummus or tzatziki
wrapped up in pita
made into burgers
