Vegan Falafel

We're big fans of these middle-eastern inspired baked falafels, especially with a big dollop of hummus! Not only are they incredibly tasty, but they're also healthy, plantbased and super easy to prep on a Sunday night ready for mid-week meals and snacks. Not to mention they're very budget friendly too - what's not to like? 

METHOD:

In a food processor blitz all the ingredients until it forms a smooth paste. 

With wet hands, make small balls, about the size of a golf ball. Chill the falafel in the fridge for 30 minutes - 1 hour. 

In a frying pan, heat 2 tbsp oil on a medium heat. Cook the falafel for around 10 minutes, until golden brown and cooked through. 

We served ours with a wholemeal wrap, tomato relish and a chopped salad.

This recipe was created by food blogger, Hope Pointing, a nutrition and food science student and private chef from Dorset. For more from Hope, follow her on Instagram.