Monday, 19 September 2016

After having the most delicious falafel wrap at the Edinburgh Vegan Festival a few weeks ago (a massive wrap stuffed with falafels, salad and sweet chilli sauce - yum!), I just had to have a go at creating my own. These are so easy to make and are perfect for lunches throughout the week. I usually make a batch on a Sunday and then use them for lunches, either in a salad or in a wrap or pitta bread with lots of salad and hummus. All you really need to make them is a tin of chickpeas and a carrot, most of the ingredients you will probably already have in your cupboards. They also freeze really well, so make a big batch and pop a few away in the freezer for days when you don't have time to cook. 

You will need (makes 12): 
1 tin chickpeas (400g) - drained and rinsed
1 1/2 teaspoons onion flakes
1 teaspoon dried parsley
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon gram masala spice blend
1/2 teaspoon garlic granules
1 grated carrot
1 tablespoon tomato puree
5 tablespoons of oats
a pinch of salt and pepper

- Pre-heat the oven to 180 degrees celsius.
- Put all the ingredients together in a food processor and blend until broken down and combined but not completely smooth - you want the mixture to have some texture.
- Roll the mixture into small balls and place onto a lined and greased baking tray (I use a little coconut oil to grease the tray). The mixture should make around 12 falafels.
- Pop in the oven and bake for 25-30 minutes, turning half way.

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