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FALAFELS

PREP: 10 MINUTES + 30 MINUTES CHILLING TIME | PREHEAT: 2 ½ MINUTES | COOK: 20 MINUTES | MAKES: 6 SERVINGS

Mains | Vegetarian

DIRECTIONS

1 Place all falafel ingredients into a food processor

and pulse until fairly smooth but still a bit coarse.

2 Using an ice cream scoop or wet fingers form

mixture into 18 balls. Place on baking parchment

on a baking tray and chill falafels in fridge for

at least 30 minutes to firm up. Spray the crisper

basket with oil. Place falafels into the basket.

3 Insert cooking pot in unit and close lid. Select

BAKE, set temperature to 180°C and set time

to 20 minutes. Select START/STOP to begin

preheating.

4 Spray or brush falafels with oil. When the unit

beeps to signify it has preheated, place the

crisper basket into the pot and close the lid.

Check the falafels after about 15 minutes.

5 Once cooking is complete, serve falafels hot

or cold.

INGREDIENTS

2 tablespoons sunflower oil

1 large onion, peeled and cut into 8

2 garlic cloves, peeled

2 (400g) cans chickpeas, drained and rinsed

15g fresh coriander, leaves and stalks

1 small egg

2 teaspoons ground cumin

2 teaspoons ground coriander

½-1 teaspoon chilli powder

40g gram flour

½ teaspoon salt

Cooking spray or sunflower oil for spraying

TIP Serve with the Spicy Sweet Potato Wedges on

page 35 and some Tahini for a complete meal.