Ingredients
- 400 grams garbanzo beans (chickpeas, drained and rinsed)
- 1 onion, finely chopped
- 1 cup peas, frozen but slightly thawed
- 2 tablespoons chia seeds (white)
- 1 cup broccoli, finely chopped
- 2 cups kale, shredded (leaves, firmly packed)
- 1 cup flat-leaf parsley leaves
- 1/2 cup peppermint leaves
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon baking powder
- Sea salt
- Cracked black pepper
- Extra virgin olive oil, for brushing
- Flatbreads, to serve (see tips + tricks)
- Rocket (arugula) to serve
- Radishes, sliced to serve
- Labne, to serve
How to Make
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Step 1: Preheat oven to 220°C (425°F) and line a large baking tray with non-stick baking paper.
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Step 2: Place the chickpeas, onion, peas, chia seeds, broccoli, kale, parsley, mint, cumin, baking powder, salt and pepper in a food processor and process until very finely chopped.
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Step 3: Press 2-tablespoon portions of the mixture into patties and place on the tray and brush the patties generously with oil and bake for 15 minutes and then brush the patties with more oil and bake for a further 15 minutes or until golden and crisp.
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Step 4: Divide flatbreads between serving plates and top with rocket, radish, labne and the falafels to serve. Makes 16
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Step 5: TIPS + TRICKS they used charcoal flatbreads, not just for taste – they also look so striking against the fresh colours of the vegetables. You can use any type of flatbread you wish, from seeded to Lebanese to wholemeal – the choice is yours! Keep any leftover or extra falafels in an airtight container in the fridge for up to 2 days. They make a great on-the-go snack and will add a little more substance to your salad.
We hope you enjoy this recipe!
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