Baked Falafels with green peas
Falafels can be baked too, which are super healthy snacks or elements in a meal! These vegan and gluten-free baked Falafels with green peas are perfect for Summer parties, lunches, picnics or diets. You can serve them tucked in pita with lettuce and condiments or with a crispy salad drizzled with hummus. I served them as nibbles with dips to accompany some bubbly.
Ingredients
Method
- Drain the chickpeas. Finely chop the spring onions and mint leaves.
- Put all ingredients (except peas and besan flour) in large bowl and mix well.
- Put half of the mixture into a food processor. Pulse, until you get a sticky coarse texture, stopping every so often to scrape down the sides with a spatula. Add half of the green peas, pulse again for a few seconds. Transfer the mixture into a mixing bowl.
- Repeat the above step with the other halves of the chickpea- mixture and green peas.
- Combine the two blended mixtures, adding enough besan flour to get a thick, sticky batter.Cover and chill for minimum 30 minutes or until you’re ready to bake them.
- Heat the oven to 180C degrees and line a baking tray with parchment paper.
- Divide the mixture into 16-18 equal pieces and shape them into patties between your palms.
- Place the patties on the prepared baking tray and spray them with a few squirts of oil.
- Cook the falafels for 20 minutes or until golden-brown. Turn them over, and bake for another 10-minutes or so.
- Serve the falafels at room temperature.