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Sundried Tomato Falafel Recipe
Fresh Italian herb patties, healthy and light – perfect for summer and a great, quick midweek dinner. Serve in a burger bun, with a side salad or vegetables.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 Servings
Calories 225 kcal
Ingredients
- 1 red onion roughly chopped (optional)
- 1 can chickpeas drained and rinsed (approx. 230g)
- 1 tsp dried garlic
- 1 flax egg 1 tbsp ground flax, 3 tbsp water
- ½ tbsp dried oregano
- Black pepper to taste
- 70 g sundried tomatoes roughly chopped
Instructions
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If you’re planning on baking them, preheat oven to 190° C.
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Add all ingredients other than the sundried tomatoes to a food processor and mix until smooth.
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Then add the sundried tomatoes and pulse a few times until they’re combined but still have a chunky texture.
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Transfer mix into a bowl then divide into four equal sized servings and shape them into patties.
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If baking, transfer them to a baking tray and place in the oven for 20-25 minutes until golden hot all the way through. To pan fry, add them to a large non-stick frying pan on medium heat and cook for 4-5 minutes on each side until hot and golden.