Thursday, 20 October 2016

Baked sundried tomato falafels

Vegan, wheat-free, gluten-free, egg-free, low oil
These little falafels are full of delicious sun-dried tomato & fresh basil, which gives these bites such a scrumptious taste, you will want to go back for more!
They are simple & easy to make, and taste incredible without being fried.
I decided to bake these falafels as it requires much less oil, time and they are a lot healthier for you.

They are rich in Protein, as they contain chickpeas.
Chickpeas act as a binder and they are a great source of fibre, protein, vitamins & minerals. They also contain manganese, which is a great energy booster!

These little bites of goodness taste divine as well as being good for you! 
They are especially delicious paired with fresh, homemade guacamole.
Get my 6 ingredient spicy guacamole recipe here-

This recipe makes approximately 23 medium falafel/patties, great as a lunch with salad & rice, serve as a starter or even as a healthy snack with hummus.
Get my caramelized onion hummus recipe here-

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Ingredients-
-1 medium onion
-800g of chickpeas (2 cans)
-1 cup of sun-dried tomatoes (drianed)
-1/2 cup of fresh basil
-1 garlic clove
-2 tablespoons of gluten-free flour (I used rice flour)
-Pinch of salt
-Pinch of pepper
-Pinch of chilli flakes
...

Step 1- Preheat the oven to 180 degrees and line a baking tray with grease proof paper.

Step 2- Place the onion in a food processor and blend until finely chopped.

Step 3- Add in the washed & drained chickpeas, drained sun-dried tomatoes, fresh basil, garlic clove, salt, pepper and chilli flakes.
Whizz up until combined. Don't over blend or you'll end up with a puree.
Step 4- Fold in the flour.

Step 5- With clean hands, form the mixture into desired falafel sizes and place them onto the lined baking tray.
Step 6- Pop the tray into the oven and allow to bake for 20-25 minutes or until crispy and golden in colour.
Turn them over half way through cooking, to cook evenly.


Remove from the oven and serve immediately, or enjoy cold.
Keep stored in a sealed container in the fridge.

I Served my falafels with slices of beetroot for colour, lemon & tahini drizzle, sprinkling of broccoli rapini sprouts (from A.vogel Biosnacky), spinach leaves, chopped sun-dried tomato!



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Holly Jade
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6 comments

  1. mmm! I saw these on your snapchat story and they looked fab, I am so going to make these now you've posted the recipe x

    https://monochromeroses.blogspot.co.uk

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    Replies
    1. Thankyou so much dear! I have honestly had about 6 today, they are SO good! haha :P Happy cooking x

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  2. These look delicious. Do you think they'd be okay to freeze?

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    Replies
    1. Hello, Thankyou! and yes, i have frozen half the batch to enjoy in a week or 2 :) Just make sure they are in a sealed container! Happy cooking x

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  3. I usually get an organic kind of "Falafel" mix (which is actually quite nice) - but I'm sure these would taste even better. My mixer just broke - but once I get it replaced I'll definitely try making them. xx

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    Replies
    1. Hi, Homemade always tastes better in my opinion :) My fingers are crossed you get get a new mixer soon! these taste insane!!! :) Let me know how you get on with the recipe & what you think! x

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