Ingredients
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
Directions
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.
