Sesame Baked Nut Chickpea Falafel
Servings
4
Ready In:
1 Hour
Chef Tip: For added fibre add flaxseeds with the sesame seeds to coat the falafel
Introduction
This falafel reccipe could be the most healthy falafel recipe that you will find as it is super high in plant protein, from the nuts, ground almonds and chickpeas. Most falafel recipes are fried however this one is slow baked leaving the falafels firm on the outside but with a soft centre. The added vegetables not only had flavour but also give more colour and diversity to your diet.
Ingredients
Ingredients
Makes 14-16
1 Brown Onion
100g Mushrooms
1 Carrot
1 Garlic Clove (Peeled)
1 ½ tbsp Ground Cumin
½ tbsp Ground Coriander (Picked & washed)
X1 400g Chickpeas (Drained)
100g Ground Almonds
100g Mixed Nuts (e.g. cashews, almonds and walnuts)
10g Fresh Coriander
½ Lemon (juice)
75g-100g Sesame Seeds (to roll the falafels in)
Step by Step Instructions
Step 1 – Blend The Ingredients
Heat oven to 150C
Prepare vegetables: Peel onion, chop mushrooms, peel and cut the carrot into chunks. Blitz in a food processor with the garlic, chickpeas, spices, ground almonds, nuts, coriander and lemon juice. Season with salt and pepper.
Step 2 – Bake The Falafels
Roll mixture into golf-ball sized balls, coat with sesame seeds. Place on a baking tray lined with parchment. Bake for 30-45 mins until they are firm.