Freshly baked spicy falafels are my go-to at the moment - easy to make, you can batch cook the falafel and take them to work for lunch and are packed full of protein and goodness. I love eating them with a mint yogurt, spicy hummus, pickles and lots of salad.
Most recipes call for flour, but I’ve replaced this with ground flaxseed and the result is fab! Plus you have the additional health benefits; flaxseeds contain anti-inflammatory omega-3 fatty acids, along with something called lignans – antioxidant substances that help promote hormonal balance. All round winner!
400g can of chickpeas, rinsed and drained
4 garlic cloves, crushed
1 small red onion, finely chopped
Handful of chopped fresh coriander
1 tsp ground cumin
1 tsp ground coriander
½ tsp hot chilli powder
2 tbsp. ground flaxseed
4 tbsp. rapeseed oil
Handful of fresh mint, finely chopped
Salt and pepper
Preheat the oven to gas mark 6/400F/200C
Pat the chickpeas dry with kitchen towel.
Tip the dried chickpeas into a food processor along with the garlic, red onion, fresh coriander, cumin, ground coriander, chilli powder, ground flaxseed, 1 tsp salt and 2 tbsp of oil. Blend and gradually pour in the remaining oil until you have a fairly smooth mixture.
Shape the mixture into small patties using your hands. Grab a baking tray, line with foil and drizzle on some oil. Place the patties on the tray and then bake for 35 minutes, turning halfway.
Serve with a mint yogurt – yogurt mixed together with the fresh mint, salt and pepper.