No-Fry Falafel

Back when I was veggo, falafel were one of my favourite things ever. So delicious and full of flavour, and reasonably virtuous. I've tweaked my technique to make them even better for you, and my kids LOVE these. My son would eat a whole batch if I left him alone with them. 

Ingredients: 

Two tins organic chickpeas, drained and rinsed. 

3 tablespoons spelt flour/rice flour/corn crumbs

3 cloves garlic, peeled and roughly chopped. 

1/2 an onion, roughly chopped

2 tsp cumin

1 tsp fennel seeds

1/2 tsp cayenne pepper (optional - my kids don't seem to mind the kick it gives them). 

A couple of teaspoons good quality Olive Oil, and a few wedges of lemon or lime to serve. 

Preheat oven to 160'c.

Combine all the ingredients in a food processor, pausing occasionally to scrape down the sides of the bowl. Pulse until it's coming together semi dough like, but don't over process it. Add a little extra flour if necessary or a little water if it's too dry. 

Use a teaspoon to scoop our a small amount, roll into a ball between wet palms and then place on a baking tray lined with paper. Bake for around forty minutes then remove from heat. They'll be a little cracked on top - that's fine. Drizzle with olive oil. Either serve immediately with lemon or lime, or leave to cool to room temp then you can refrigerate for a couple of days.