These easy falafels are as flavoursome and fibre-full as the traditional versions, but they’re baked, not fried, to let their nutritional best shine through. Hardy chickpeas give the falafel their protein-rich distinction. Served with a spread of hummus and topped with vegetables, they’re utterly crave-worthy, perfect for a quick lunch option. These flavourful falafels are made with sprouted whole grain breadcrumbs. For an added whole-grain goodness, serve wrapped in Silver Hills Bakery sprouted whole grain spinach tortillas.
Course Main Course
Cuisine Mediterranean, Plant-based
Diet Vegan, Vegetarian
Author Silver Hills Bakery
For the baked falafels:
1can (425 g / 15 oz) chickpeas, drained and rinsed