- Preheat the oven to 200° (fan oven)
- Grease a baking tray with olive oil
- Place all the ingredients into a food processor, except for the chickpeas and hemp seeds
- Pulse the ingredients until a dough-like consistency is formed and the ingredients are well mixed
- Season with salt and pepper to taste
- Add the chickpeas and pulse a few times to form a chunky mix
- Tip the hemp seeds onto a plate
- Roll 1 tbsp of the falafel mixture into a ball and roll it in the hemp seeds, then place on the baking tray
- Repeat this process until you have used up the mixture
- Place the baking tray into the heated oven
- Bake for 35-40 minutes until the falafel turn a golden-brown colour
- Remove the baking tray from the oven
- Leave the falafel to cool on a wire rack for at least 5 minutes before serving
Ingredients
- 2 x 400g tin of chickpeas
- 4 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tahini
- 2 tbsp Naturya Hemp Protein powder
- 2 tbsp gram flour or spelt flour
- Handful of fresh coriander, roughly chopped
- 100g hemp seeds, to coat
- Pinch of salt and pepper, to taste
Method
- Preheat the oven to 200° (fan oven)
- Grease a baking tray with olive oil
- Place all the ingredients into a food processor, except for the chickpeas and hemp seeds
- Pulse the ingredients until a dough-like consistency is formed and the ingredients are well mixed
- Season with salt and pepper to taste
- Add the chickpeas and pulse a few times to form a chunky mix
- Tip the hemp seeds onto a plate
- Roll 1 tbsp of the falafel mixture into a ball and roll it in the hemp seeds, then place on the baking tray
- Repeat this process until you have used up the mixture
- Place the baking tray into the heated oven
- Bake for 35-40 minutes until the falafel turn a golden-brown colour
- Remove the baking tray from the oven
- Leave the falafel to cool on a wire rack for at least 5 minutes before serving
Made using
Hemp Protein Powder - 100g
£4.00
