Oven-Baked Pea Falafels with Yoghurt and Tahini Sauce Recipe
These oven-baked falafels are a healthy alternative to traditional deep-fried varieties. Legumes are a wonderful source of dietary fibre and protein, along with zinc, iron and B vitamins.
Makes: 14 falafels
- 100g ground nuts, such as almonds, walnuts, hazelnuts
- 1 tin chickpeas, drained
- 100g peas (frozen or fresh)
- 2 cloves garlic, minced
- 3 spring onions, finely chopped
- 2 tbsp lemon juice
- 2 tbsp almond butter or tahini
- Pinch sea salt & pepper
- 1 tsp paprika
- 2 tsp ground cumin
- Handful coriander, roughly chopped
- ½ cup pepitas
- 1 cup Greek yoghurt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Small handful coriander, finely chopped
- Preheat oven to 200ºC.
- Blitz pepitas in food processor until small pieces. Place pepita pieces in small bowl.
- Place all ingredients (except sauce ingredients) in food processor and blend until well combined, but still a little chunky.
- Roll into small balls, then roll in pepitas.
- Place on baking tray with baking paper and bake for 40 mins, turning after 20 mins.
- Blend all sauce ingredients together in small bowl and serve with falafels.
Discover organic at our Wellbeing Directory
Like what you read?
Sign up for a weekly dose of wellness
Buckwheat Kasha Recipe
Kasha is a traditional Russian dish that can be made from any kind of grain. In this recipe, I’ve used...
Buckwheat Blinis Recipe
Blinis are essentially a little pancake that can be served with a savoury or sweet topping. You will love these...
Beetroot, Potato and Lentil Soup Recipe
This Healthy Vegan and Gluten-Free Beetroot, Potato and Lentil Soup Recipe is very similar to a borscht soup, but with...
Salad of Zucchini, Sugar Snap Peas and Brown Lentils with Balsamic and Dijon Vinaigrette Recipe
This Salad of Zucchini, Peas and Lentils with Dijon Vinaigrette uses the beautiful ingredient red cabbage, a staple in the...