Oven Baked Falafel Wraps
INGREDIENTS
MAKES 16 falafels COOKING TIME 45 mins
1 X 400G can chickpeas, drained and rinsed
1 onion finely chopped
1 cup peas, slightly thawed
2 cups firmly packed shredded kale leaves
1 cup flat leaf parsley
½ cup mint leaves
1½ tsp ground cumin
½ tsp baking powder
Sea salt and cracked pepper
Extra Virgin olive oil and olive oil spray
To serve:
Flatbreads
Sauerkraut
Tzatziki or Hummus
Mixed vegetable salad; tomato, cucumber, radish, mixed leaves
METHOD
Preheat oven to 220°C. Line a large baking tray with non-stick baking paper and lightly spray baking paper with oil.
Place the chickpeas, onion, peas, kale, parsley, mint, cumin, baking powder, a drizzle of olive oil salt and pepper in a food processor and process until very finely chopped.
Press 2-tablespoon portions of the mixture into patties and place on the tray. Spray the patties generously with oil and bake for 15 minutes. Flip and spray the patties with more oil and bake for a further 15 minutes or until golden and crisp.
Serve on flatbreads with tzatziki (or hummus), a mixed vegetable salad and sauerkraut OR serve as a salad replacing flatbreads with brown rice & quinoa (see image below).
GEORGIE’S NOTES
Keep any leftover or extra falafels in an airtight container in the fridge for up to 3 days.
