Falafel

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a stack of falafels with one cut in half

g Best choice VG Vegan Snack

Ingredients

Chick peas - 500 grams (Tinned)

Parsley - 2 tbsp. (Chopped)

Lemon – zest - 1 tsp.

Coriander – ground - 1.5 tsp.

Pepper – black - ¼ tsp. (Ground)

Garlic – crushed - 1 tsp.

Besan flour - 50 grams

Chick peas - 1.0 kg (Tinned)

Parsley - ¼ bunch (Chopped)

Lemon – zest - 10 grams

Coriander – ground - 7 grams

Pepper – black - 5 grams (Ground)

Garlic – crushed - 16 grams

Besan flour - 80 grams

Chick peas - 5.0 kg (Tinned)

Parsley - 1 bunch (Chopped)

Lemon – zest - 50 grams

Coriander – ground - 35 grams

Pepper – black - 20 grams (Ground)

Garlic – crushed - 80 grams

Besan flour - 400 grams

Method

Pre heat the oven to 200°c.
Drain the chick peas, reserve the liquid.
In a food processor, combine the chick peas, parsley, lemon zest, coriander, pepper and garlic, blend to a paste.
Add the besan flour and the reserved chick pea liquid to bring the mixture to a thick paste that can be rolled into a ball.
Using wet hands, roll the mixture into balls approx. 20 grams ea. Place on a sprayed oven tray covered with baking paper and press down to flatten slightly.
Bake for 15-20 minutes, turning half way through. Remove from the oven and allow to cool.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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