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Falafels – Baked not Fried

Serves 4

1 small brown onion, chopped
2 garlic cloves, chopped
¼ cup Italian parsley
Freshly squeezed juice of 1 lemon
¼ cup olive oil
1 cup tin chick peas
½ cup sesame seeds, soaked in water for 1 hour, then drained
1 cup almonds, soaked in water for 1 hour, then drained
1 cup walnuts soaked in water for 1 hour, then drained
¼ teaspoon cayenne pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander (you can add fresh coriander also)
1 teaspoon celtic salt or sea salt ½ hot chilli

Preheat the oven to 180 C. Line a baking tray with baking paper.
Put the onion, garlic, parsley, lemon juice and oil into a food processor and process until well combined. Add the remaining ingredients well combined and the mixture comes together to form a thick paste – you may need to add a little extra water if the mixture is too dry. I left the water out to see how dry the mixture was and found the mixture was slightly sticky.
Take heaped tablespoons of the mixture at a time and roll into neat balls. Repeat to make about 30 falafels in total. Place on the prepared tray and bake for 25 minutes, turning once during cooking, or until lightly browned and firm to touch.

Serve the falafels with sprouted hummus dip, yoghurt dip etc. Falafels go nicely in a green salad with avocado and some of the coriander pesto mixed through.