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    • Preparation time: 10
    • Cooking time: 20
    • Serves: 16

    Ingredients

    • 3 Weet-Bix™ Gluten free, finely crushed
    • 1 can chickpeas, drained
    • 1 cup frozen peas, thawed and drained
    • 1 spring onion, roughly chopped
    • 1⁄2 tsp salt
    • 1⁄2 tsp ground cumin
    • 1⁄2 tsp ground coriander
    • 2 tbs sesame seeds

    Method

    1. Preheat oven to 200°C (400°F). Line an oven tray with baking paper.
    2. 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.
    3. 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.
    4. Bake for 20–22 minutes until golden. Serve warm or at room temperature, with a dipping sauce or simply on their own.

    Nutrition Information

    Per serve
    234
    56
    3.0
    1.0
    0.2
    6.0
    0.6
    2.1
    145
    75
    17
    0.8

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