Green peas are a great source of iron. This vital nutrient is important for a strong immune system and to transport oxygen to all the cells in the body. Peas are packed with protein and fibre to help keep you satisfied after a meal, and blood sugar levels nice and balanced. Chickpeas contain plenty of dietary fibre, along with protein and amylose, a type of starch that’s digested slowly to help keep you satisfied for longer.
Makes: 12 balls, enough to make 3–4 wraps
=R1=
Servings
12 falafels
Prep time
Cook time
Recipe
Ingredients
- Falafel
- 1 cup peas (fresh or frozen)
- 400g can chickpeas, drained well
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 garlic clove
- 2 tbsp almond meal
- 1 tsp baking powder
- Small handful fresh mint, roughly chopped
- Small handful fresh coriander, roughly chopped
- ½ red onion, finely chopped
-
- 1 cucumber, diced
- 1 tomato, diced
- Handful lettuce, shredded
- Hummus
- Flatbread
Method
- Preheat oven to 200ºC. Cover baking tray with baking paper.
- Place all falafel ingredients in food processor and blend until well combined.
- Roll 12 balls and place on baking tray, then put in oven for 30 mins. Turn balls after 15 mins.
- Assemble salad ingredients, falafels and hummus on flatbread.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
