Falafel and vegies with hummus

Name: Falafel and vegies with hummus
Cook time: 30 min
Yield: 3
Cuisine: Middle Eastern
Ingredients: 1 x 400g can chickpeas, minced and drained; ½ cup coriander leaves (or a mixture of coriander, parsley, basil leaves); 1 tsp ground cumin; ½ lemon; 2 cloves garlic, peeled; ½ small onion, peeled and roughly chopped; 2 tbsp olive oil; ½ tsp sea salt; 1½ tbsp flour; chopped vegies – we used carrot, cucumber, capsicum; hummus

Stefanie Neal

January 30, 2017

Falafels and vegies with hummus.William Meppem

easyTime:< 30 minsServes:3

A great "no bread" meal that gets children eating more vegies.

Ingredients

1 x 400g can chickpeas, minced and drained
½ cup coriander leaves (or a mixture of coriander, parsley, basil leaves)
1 tsp ground cumin
½ lemon
2 cloves garlic, peeled
½ small onion, peeled and roughly chopped
2 tbsp olive oil
½ tsp sea salt
1½ tbsp flour
chopped vegies – we used carrot, cucumber, capsicum
hummus

Method

1. Preheat the oven to 180C.
2. Dry the chickpeas on a tea towel then transfer them to a food processor along with all the other ingredients except the flour. Pulse until crumbed. Stir in the flour then form the mixture into nine mini patties.
3. Place the patties in a baking tray lined with baking paper and cook for 18 minutes, turning once. Let them cool before refridgerating.
4. Serve with vegies and hummus.
More healthy recipes from Stephanie Neal are available at Food Fix Up.