Ingredients
400g can chickpeas, drained and rinsed
1 onion, finely chopped
1 1/2 cups frozen peas, thawed
2 tablespoons white chia seeds
2 cups (70g) baby spinach leaves
1/2 cup parsley leaves
1 cup mint leaves
1/2 teaspoon baking powder
2 teaspoons sumac
1 cup Vitasoy Greek Style Soy Yogurt – Plain
Rind and juice of 1 small lemon
2 tablespoons finely chopped mint
Method
- Preheat oven to 220°C (200°C fan forced). Line a large oven tray with baking paper. Combine falafel ingredients in a food processor with salt and pepper and process until very finely chopped and blended.
- Roll 1 tablespoon portions of the mixture into balls/ patties and place on the tray. Spray or brush with oil and bake for 20-25 minutes or until golden brown.
- Make Lemon Dipping Sauce by combining all ingredients and season to taste. Serve with warm or cold falafels
Falafels will keep in the fridge for up to 5 days or frozen, between layers of cling wrap, for up to 1 month. As an alternative shallow fry over medium-high heat until golden. Drain on paper towel.
