a colourful addition to your list of fast midweek meals 🥘 ⚡️
Prep | 10 mins
Cook | 15 mins
Serves | 4
Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal
INGREDIENTS
Falafel Bites:
⁃ 1x 400g can of chickpeas (or cannellini beans), drained
⁃ 1/2tsp bicarbonate of soda
⁃ 2tbsp gluten free plain flour
⁃ 2tbsp + 1tsp vegetable oil
⁃ 1/2tsp ground coriander
⁃ 1tsp dried parsley
⁃ 1tsp ground cumin
⁃ 1tsp za’atar
⁃ 1tsp sumac
⁃ 1tsp smoked paprika
Salad:
⁃ 2 kiwis, peeled and thinly-sliced
⁃ 2 red apples, thinly-sliced
⁃ 1x 400 tin of Cannellini beans, rinsed and drained
⁃ 2 salad tomatoes, thinly-sliced
⁃ 2 peaches, thinly-sliced
⁃ Dressing: whisk together the juice of 1 lemon, a drizzle of extra virgin olive oil and a splash of apple cider vinegar
METHOD
⁃ Preheat your oven to 200C (fan) and add some non-stick paper to a baking tray
⁃ Add all falafel ingredients to a food processor and pulse to a fairly smooth consistency. Add a couple of teaspoons of the mix to the palm of your hand and roll into a ball. Add to the tray and pat down a little. Repeat. Should make 12 falafels
⁃ Bake for 15 mins, or until dark-golden in colour
⁃ Make the salad while you wait then add to a serving platter and top with the falafel bites. Serve alongside warm pitta fingers and hummus
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