Baked falafel with salad

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 300 g cooked, well-drained chickpeas
• 90 g carrot
• ½ onion
• 1 garlic clove
• 2 tbsp olive oil
• 20 g ground flaxseed
• 2 tbsp chopped coriander
• 1 tsp cumin
• 1 tsp turmeric
• 100 g lettuce and watercress
• 1 carrot and 1 cucumber for the salad
• 150 g cooked broccoli
• 2 tbsp sunflower seeds
• Juice of 1 lime
• 1 tbsp olive oil for dressing
• 1 tbsp chopped chives
• Salt and pepper to taste

Step-by-step method

1. Heat the oven to 180 °C and line a tray. Cut the falafel carrot and onion into small pieces.
2. Pulse chickpeas, carrot, onion, garlic, oil, flaxseed and spices until combined, without making a smooth purée. Fold in coriander.
3. Shape about 12 balls and flatten slightly on the tray for even cooking.
4. Bake for 15 minutes, turn carefully, then bake for another 10–15 minutes until golden and firm.
5. Wash and cut the salad leaves, carrot and cucumber. Add broccoli and seeds.
6. Combine lime juice, olive oil, chives, salt and pepper. Dress the salad and serve with the warm falafel.