Kumara falafel

Serves: 6
Prep: 10
Cook: 20

Whether served as a choose-your-own adventure plate, or assembled for a grab-and-go pita pocket, these quick, baked, falafel are the star!

Ingredients

  • 3 Weet-Bix™, finely crushed
  • 1 can chickpeas, drained
  • 1/4 cup parsley leaves, loosely packed
  • 1⁄4 tsp salt
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground coriander
  • 1 cup steamed kumara (250g)
  • Extra virgin olive oil spray
To serve
  • 6 small wholemeal pita bread · 2 cups mixed lettuce leaves
  • 12 slices of tomato
  • 12 slices of cucumber
  • Natural yoghurt, tahini sauce, or bbq sauce (optional)

Method

  1. Step 1

    Preheat oven to 200°C (400°F). Line an oven tray with baking paper.

  2. Step 2

    In a food processor, pulse chickpeas, parsley, salt and spices to a rough paste. Add kumara and pulse to incorporate. Add crushed Weet-Bix and stir well to combine.

  3. Step 3

    Use a tablespoon to portion mixture into 24 pieces, and roll into rounds. Place falafels on prepared tray, press tops to flatten slightly, and lightly spray with the oil.

  4. Step 4

    Bake 20–22 minutes until golden, rotating tray half way through.

  5. Step 5

    Serve falafel with pita and salad.

Tips

  • For larger falafel, portion into 18 balls (3 per serve).

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