- Preparation time: 10
- Cooking time: 20
- Serves: 16
- Preheat oven to 200°C (400°F). 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 gluten free 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.