Cupboard full of canned chickpeas? Try this super green falafel recipe
Avoca's super green falafel recipe is the ultimate store cupboard stalwart
When rustling up a snack, it can be hard to hit the hat-trick of quick, easy and nutritious. It’s even harder to find recipes that you can conjure out of items you already have in your store cupboard.
Most of our cupboards are currently heaving with canned chickpeas, which is perhaps why Avoca just shared their delicious super green falafel recipe.
It’s tasty, easy to rustle up and a great source of plant-based protein — and you probably already have some of the ingredients.
Makes 12 large falafel patties
- 1 x 400g tin of cooked chickpeas, drained & rinsed
- 1 red onion, chopped finely
- 100g, broccoli, chopped
- 120g frozen peas, defrosted
- 1 small bunch parsley, chopped
- 1 small bunch mint, chopped
- 2 tsp ground cumin
- 1 tsp baking powder
- 2 tablespoon chia seeds
- 1 tsp salt
- ½ tsp black pepper
- Pinch of chilli flakes
- Olive oil, to drizzle
- Pitta breads
- Sliced cooked beetroot
- Sliced radishes
- Sliced cucumber
- Mixed salad leaves
- Carrot, sliced into match sticks
1 Pre-heat oven to 200C.
2 Add all your main ingredients into a food processor and blend until very finely chopped.
3 Line a baking tray with paper.
4 Shape the falafels into 12 patties and place them onto the baking tray.
5 Drizzle with olive oil and bake in the oven for 15 minutes.
6 After 15 minutes, drizzle a little more olive oil over the top and bake for a further 15 minutes until deep golden brown and crispy around the edges.
7 On a large serving platter arrange your garnishes and let everyone make their own filled pittas for a healthy & delicious lunch.