Baked falafel kebabs

04/12/2013 Canteen recipes, GREEN, Hot meals, Recipes

GREEN (NSW & ACT)

Ingredients

(Makes 12 small falafel balls)

• ¾ cup (165g) dried chickpeas OR 1x 400g can chickpeas, rinsed and drained
• 1 small brown onion, finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons grated lemon rind
• 1 teaspoon lemon juice
• 1 teaspoon ground coriander (or use ¼ cup fresh from the herb garden!)
• ½ cup chopped parsley
• 1 teaspoon ground cumin
• 1 teaspoon baking powder
• Olive oil spray to coat
• Flat bread – Lebanese bread or lavash or pita (wholemeal/wholegrain – healthier choice)
• Variety of chopped salad vegetables to assemble kebabs – lettuce, tomato, cucumber, grated carrot

Optional ingredients to fill kebabs with:

• Tasty cheese, natural yogurt, tzatziki, hommus, tomato salsa

Method

1. Preheat oven to 200°C.

2. Place dried chickpeas in a large bowl, cover with water and leave overnight then drain. If using canned chickpeas, rinse and drain.

3. Place all ingredients in a blender or food processor and process until smooth. Leave for 30 minutes.

4. Line baking tray with baking paper. Divide the mixture into 12 and roll into balls, flatten slightly and place on the tray.

5. Lightly spray with olive oil to coat.

6. Bake for 15 minutes until lightly brown, turning once.

7. Remove from oven and serve while warm

Serving Suggestion

Get the family to assemble their own kebabs! Put out flat bread (wholemeal pita, Lebanese or Lavash), falafel balls, vegetables, hummus and natural yoghurt. Roll them up and eat while falafels are still warm! If you have a sandwich press – toast them up so the cheese melts on the inside.

Nutrition Information