Recipes - Ange's Falafel

Makes approximately 22 Falafel Balls, Approximately 40 calories per ball

Ingredients

• 1 Medium Red Onion - Finely Chopped

• 1 Tin of Chickpeas - Drained and Rinsed

• 1 Handful of Coriander (Cilantro) - Shredded

• 1 Mild Chilli Pepper

• 1 Large or 2 Medium Garlic Cloves - Chopped & Smashed/Pressed

• 40g Ground Almonds

• 1/2 teaspoon of Cumin

• 15g Tahini

• Frylight Olive Oil 1 Cal Spray

Method

Add onion, chickpeas, coriander, chilli pepper and garlic to a food processor, whizz until it has a very thick but relatively smooth consistency.

Add the ground almonds, cumin and tahini and whizz again until blended in.

The mixture should be thick enough to roll into balls, if it's not add a little more ground almond, or if too thick add a little water and blend again.

Prepare a tray with some foil and lightly spray with the 1 cal spray to stop the Falafel from sticking.

Roll the mixture into approx 1 inch diameter balls, pop the tray into the fridge for 30-60 minutes.

Pre-heat the oven to 180 degrees celsius and bake the balls in the oven for 15-20 mins or until lightly browned. You can also shallow fry them if you prefer them to be less crispy.

I really like these served in a wrap with tzatziki and some fried halloumi. You can freeze them cooked or raw for use at a later time and they will keep in the fridge when cooked for around 4 days.