Perfect kid / adult packed-lunch additions: Super Green Baked Falafels 🌿



Ingredients: (makes 25-30 balls - they freeze well too)

375g dried mung beans (or dried chickpeas)

200g broccoli

5 garlic cloves

1 bunch fresh coriander or parsley (if coriander offends you!)

30g chickpea flour

1 egg or 1 “chia egg” (1 tbsp chia seeds in 3 tbsp water)

1 lemon (juice and zest - organic and unwaxed if possible)

2 teaspoons turmeric powder

4 teaspoons mixed ground Indian spices (our mix is mustard/cumin/fenugreek/fennel/nigella seeds)

1 teaspoon cinnamon
a generous pinch of sea salt and black pepper

extra virgin olive oil for baking



Method
Soak mung beans (or chickpeas) in cold water overnight.
Drain and rinse beans.
Blend beans (or chickpeas), broccoli, garlic and coriander/parsley in food processor.
Add to mixing bowl with all remaining ingredients.
Mix well.
Preheat oven to 175°c.
Roll into bitesized balls and place on baking paper lined trays.
Drizzle with a little extra virgin olive oil and bake for 30-35 minutes until golden.