Updated: Jun 30
Love falafels but don’t want your food deep fried and fatty? These nutrient dense falafels are just divine served in a whole-meal wrap with our roasted red pepper walnut dip and our super green salad. So tasty, so good for you.
Chickpeas are an excellent source of fibre and protein (improving blood sugar levels, helping you feel fuller for longer and reduce your cravings) and are low in fat.
Supercharging your health:
In addition, they are a good source of minerals such as iron, zinc, copper, folic acid, and manganese and magnesium. Millet is a great gluten free hypoallergenic (low allergy grain) and is very alkalising on the body.
(Makes approx. 20 falafels)
240g chickpeas drained and rinsed
1 cup cooked millet (cooked veg stock)*
1⁄2 a medium onion, finely chopped (100g in total)
Lg handful of finely chopped coriander
Lg handful of finely chopped parsley
1⁄4 tsp cayenne pepper*
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1 tsp Himalayan pink salt
Squeeze of lemon
1 tbsp olive oil for coating
*If you don’t like too much heat, try reducing the amount of cayenne pepper by half
Preheat the oven to 200 degrees Celsius
In a food processor combine all the ingredients beside the olive oil and millet. Blitz the mix until it’s mushy and smooth, and holds itself together.
Once processed mix in the millet and form into small balls. Press them well as they tend to crumble.
Coat the balls with olive oil and place on parchment paper.
Bake for 30 -40 minutes (depending on oven) turning them around half way through, remove from oven and serve.