These falafels are high in omega 3 and 6 and is full of plant protein. They make the perfect easy dinner or an on the go snack. You can make up a big batch and then freeze then for up to 6 months.
Makes: roughly 25 balls
Prep time: 15 minutes
Cook time: 20 minutes
2x 400 gram tins of chickpeas
1 tablespoons hemp seeds
3 garlic cloves
½ tablespoons onion powder
2 teaspoon cumin
½ cup of parsley
2 tablespoon of lemon juice
1 tablespoon of tahini
3 tablespoon hemp seeds
Drain and rinse your chickpeas.
Add all of your ingredients to a food processor and blend until fully combined.
Scoop out little balls of mixture and then roll them in hemp seeds.
Preheat your oven to 200C fan forced.
Let your falafel balls rest in the fridge for at least 10 minutes.
Then bake in the oven for 20 minutes flipping half way.
And they are ready! We enjoyed ours in our homemade spinach and egg wrap.