These protein packed falafel are a delicious (and super easy) alternative to shop bought veggie burgers/ falafel. They are made with mostly store cupboard basics, are rich in fibre and beta carotene, and best of all they only take about 10 minutes to prepare!
I like to add cumin, paprika and oregano, but feel free to experiment with a different combination of spices and flavours.
400g can chickpeas, drained (If you don't have chickpeas try using cannelini or borlotti)
2 carrots, grated
1/2 tsp each of cumin, oregano and paprika
1/4 tsp chilli flakes (optional)
Salt & pepper to taste
Sprig of fresh parsley
4 tbsp *toasted pine nuts (alternatively you can use pumpkin or sunflower seeds)
Olive oil, for brushing
Preheat the oven to 190°C
Place all the ingredients (except the egg and pine nuts) into a food processor and process until thoroughly combined.
Add the egg and process until it is mixed in.
Transfer the mixture into a large mixing bowl and add in the toasted pine nuts. Shape the mixture into patties (this should make about 16 small or 8 larger patties), and place on parchment paper lined baking tray.
Brush the falafel with a little olive oil. Bake in the oven for 25-30 minutes (flipping them over half way through) until they are crisp and golden.
Serve with pita bread, fresh herbs, spinach and tahini, or with a mixed salad and a generous dollop of Greek yoghurt.
* How to toast pine nuts
Place pine nuts in a dry frying pan large enough to have them in a single layer.
Turn heat to medium-low and cook until fragrant and golden brown, keeping them moving (stir frequently or constantly).
Once they are golden brown, quickly transfer them to a plate to stop the cooking and prevent burning.