SOMEONE SAY ‘FALAFEL’?
These vegan, gluten-free, dairy-free baked falafels are SUPER easy to make! Just throw some chickpeas, onion, herbs, spices and tahini into a food processor and away you go! Depending on how big or small you want to make them this recipe can make up to 20 small balls which can be pre-made and enjoyed for lunch all week long! Adding a dollop of homemade hummus and some fresh veg you will be packing in some serious protein and fibre that will give you energy for the rest of the day. Add them to pasta’s smothered in your favourite sauce or even slabbed onto a bun and enjoyed as a whopping burg with all the fixings!
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SOMEONE SAY ‘FALAFEL’?
These vegan, gluten-free, dairy-free baked falafels are SUPER easy to make! Just throw some chickpeas, onion, herbs, spices and tahini into a food processor and away you go! Depending on how big or small you want to make them this recipe can make up to 20 small balls which can be pre-made and enjoyed for lunch all week long! Adding a dollop of homemade hummus and some fresh veg you will be packing in some serious protein and fibre that will give you energy for the rest of the day. Add them to pasta’s smothered in your favourite sauce or even slabbed onto a bun and enjoyed as a whopping burg with all the fixings!
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| Servings | Prep Time |
| approx. 20small balls | 10minutes |
| Cook Time | Passive Time |
| 34-40minutes | 50minutes |
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Ingredients
- 215 ounce cans (or approx. 4 cups) garbanzo beans (chickpeas)drained & rinsed
- 1whole vidalia or sweet onionchopped
- 1/2cup BOB’s gluten-free rolled oatsmade into oat flour
- 1cup fresh parsley
- 2 tablespoons extra virgin olive oil
- 2tsp flax seeds
- 1tsp paprika(I like to use smoky paprika for an extra bite)
- 1tsp cumin
- 1tsp cardamon
- 1whole lemonjuiced
- 2garlic cloves
- sprinkle sea salt & pepperto your liking
- 2tablespoons tahini(I like to use “Nuts to You” Fairtrade Organic)
- black & white sesame seeds