On their own, in a wrap, or on top of a salad—baked falafels with Weet-Bix are a great addition to any lunchbox or party platter!
• Makes 16 • Prep 10 • Cook 20
Ingredients
3 Weet-Bix, finely crushed
1 can chickpeas, drained
1 cup frozen peas, thawed and drained
1 spring onion, roughly chopped
½ tsp salt
½ tsp ground cumin
½ tsp ground coriander
2 tbsp sesame seeds
Method
- Preheat oven to 200°C. Line an oven tray with baking paper.
- In a food processor, pulse chickpeas, peas, spring onion, salt and spices to a rough paste. Add crushed Weet-Bix and pulse again to combine.
- Roll walnut-sized pieces of the mixture into balls and toss in sesame seeds to coat.
- Place falafels on prepared trays and press tops to flatten slightly.
- Bake for 20–22 minutes until golden.
- Serve warm or at room temperature, with a dipping sauce or simply on their own.
“Adding a four-bean mix, lentils or falafels to your salads are some easy ways to introduce more legumes into your life”, says Sanitarium dietitian Charlotte Coltart.
