These falafels are also delicious cold and easily transportable – ideal for lunch
tomorrow!
400g chickpeas, drained
2 spring onions, finely chopped
2 garlic cloves, crushed
1 tbsp oats
1 tsp cumin
1 tbsp fresh coriander
1 pinch cayenne
2 pinches sea salt
1 tbsp olive oil
2 beef tomatoes, chopped
1 small cucumber, chopped
ó lemon, juiced
1 tbsp olive oil
100g hummus
1 tbsp sesame seeds
30g flaked almonds
Preheat the oven to 200°C / 400°F / gas mark 6.
In the food processor blend the chickpeas, spring onions, garlic, oats, spices,
coriander and a big pinch of salt. When fully combined, roll into balls.
Heat the oil in a pan and sauté the balls for a minute, then place them on a
roasting tray in the oven for 18 minutes.
While these are cooking, mix the tomato and cucumber together with the
lemon juice, olive oil and a pinch more salt. Plate the tomato and cucumber
salad, dollop with hummus and top with freshly baked falafels, a sprinkle of
sesame seeds and flaked almonds.
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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