Chives Subtotal: $5.50
Baked falafel:
- 2 tins(800g) chickpeas, rinsed and drained
- 4 tbsp VGood peanot chickpea butter smooth
- 1/2 cup FreshLife buckwheat flour
- 1/2 cup coriander and lemon basil leaves
- A drizzle of extra virgin olive oil
- 1 lemon, zest and juice
- 3 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt, to taste
- Water, as needed
- Butter bean hummus
- ½ cup lemon basil leaves
- 1 NZ Avocado, sliced
- 2 tomatoes, cut into wedges
- ½ cup pitted or stuffed olives
- 1 baby cos lettuce, shredded
- 1 small red onion, thinly sliced into rings
Method:
- Preheat the oven to 190°C. Line 2 baking trays with baking paper.
- Add all falafel ingredients to a blender and blend until smooth, adding water if necessary. Season with salt.
- With wet hands roll falafel into bite sized balls then place on the prepared baking tray. Press down with a fork, if you like. Drizzle with oil then bake for 30-40 minutes, until golden and crispy.
- Divide salad bowl ingredients between 4 bowls. Top with baked falafel, extra lemon basil leaves and serve.
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