Home

.bgImage.slide__image.gbi-945997312-1dtSbQxpeu25wLPVA6Di8y:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt49b53b557e96cb8d/635fcf510acefd02013204ea/SANI007_BackToSchool-Falafel_168-880x400Web.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400''); }

Baked Weet-Bix™ Falafel

Name: Baked Weet-Bix™ Falafel
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 Weet-Bix, finely crushed; 1 can chickpeas, drained; 1 cup frozen peas, thawed and drained; 1 spring onion, roughly chopped; 1⁄2 tsp salt; 1⁄2 tsp ground cumin; 1⁄2 tsp ground coriander; 2 tbs sesame seeds

Serves: 16

Prep: 10

Cook: 20

On their own, in a wrap, or on top of a salad—baked falafel is a great addition to any lunchbox or party platter!

Ingredients

3 Weet-Bix, finely crushed
1 can chickpeas, drained
1 cup frozen peas, thawed and drained
1 spring onion, roughly chopped
1⁄2 tsp salt
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
2 tbs sesame seeds

Email Ingredients

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

Step 1
Preheat oven to 200°C (400°F). Line an oven tray with baking paper.
Step 2
In a food processor, pulse chickpeas, peas, spring onion, salt and spices to a rough paste. Add crushed Weet-Bix and pulse again to combine.
Step 3
Roll walnut sized pieces of the mixture into balls and toss in sesame seeds to coat. Place falafels on prepared trays and press tops to flatten slightly.
Step 4
Bake for 20–22 minutes until golden. Serve warm or at room temperature, with a dipping sauce or simply on their own.