Sometimes if you’ve been overindulging your body tells you to eat something healthier. When that happens, this what you should be eating. Packed full of flavour and protein these little falafel are great as the protein element of a main meal or in wraps for a tasty and filling packed lunch. These falafel are baked rather than fried, which helps make them even healthier.
I made these with cannelini beans, (I thought I had chickpeas in the cupboard, but you could probably use any type of tinned beans). These are also gluten free and suitable for vegans.
400 Gram Can of cannelini beans or chickpeas
2 Tablespoons Porridge oats
Juice of 1/2 a lemon
1 Tablespoon Tahini
2 Cloves of garlic (roughly chopped)
100 Grams Spinach
1 Teaspoon Salt
Handful of Coriander or parsley (toughly chopped)
Tablespoon Sesame Seeds (optional)
Oil for spraying
- Preheat your oven to 180 degrees (Celsius)
- Add all ingredients (except the sesame seeds) to a food processor and blend until you have a smooth mix
- Line a baking sheet with parchment, the falafel mix should be quite soft, so I used a tablespoon to scoop the mix on the baking sheet.
- Sprinkle with sesame seeds if you are using them and bake for 15 minutes before turning them and bake for another 15 minutes