Name: Falafels
Ingredients: 1 can chickpeas, drained; 1 small onion, diced; 60 mL (¼ cup) cake flour; 30 mL (2 Tbsp) oat bran or oat flour; 30 mL (2 Tbsp) rolled oats; Large handful fresh coriander/ parsley; 15 mL (1 Tbsp) ground cumin; 5 mL (1 tsp) paprika; 15 mL (1 Tbsp) lemon juice; 5 mL (1 tsp) black pepper; 2.5 mL (½ tsp) salt; 2.5 mL (½ tsp) garlic granules (or 2 cloves); 5 mL (1 tsp) baking powder; 15 mL (1 Tbsp) olive/ canola oil; 15 mL (1 Tbsp) of red pesto (optional); Aerosol cooking spray

Falafels

Ingredients

1 can chickpeas, drained
1 small onion, diced
60 mL (¼ cup) cake flour
30 mL (2 Tbsp) oat bran or oat flour
30 mL (2 Tbsp) rolled oats
Large handful fresh coriander/ parsley
15 mL (1 Tbsp) ground cumin
5 mL (1 tsp) paprika
15 mL (1 Tbsp) lemon juice
5 mL (1 tsp) black pepper
2.5 mL (½ tsp) salt
2.5 mL (½ tsp) garlic granules (or 2 cloves)
5 mL (1 tsp) baking powder
15 mL (1 Tbsp) olive/ canola oil
15 mL (1 Tbsp) of red pesto (optional)
Aerosol cooking spray

Method

Pre-heat your oven to 200 degrees C.
Mix together the ingredients into a food processor and pulse the ingredients until mixed well.
Cover a baking tray with baking paper or foil and give it a spritz with aerosol cooking spray.
Use a spoon to scoop out some of the falafel mixture and roll into a ball using your hands.
Next, give the balls a quick spray with your aerosol spray.
Bake for 15 minutes and then turn the balls over. Repeat step 6, giving them another thin coating of oil.
Remove from the oven and allow to cool before serving or refrigerate once cooled.