Baked Weet-Bix™ Falafel

Name: Baked Weet-Bix™ Falafel
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 16

Prep

10 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

20 min

Serves

Skill

Beans and Legumes Lunchbox Summer Health Snacks Entertaining Mains Entrees Low in Fat Low in Sugar Low in Sodium

On their own, in a wrap, or on top of a salad—baked falafel is a great addition to any lunchbox or party platter!

Ingredients

3 Weet-Bix, finely crushed
1 can chickpeas, drained
1 cup frozen peas, thawed and drained
1 spring onion, roughly chopped
1⁄2 tsp salt
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
2 tbs sesame seeds

Nutrition per serving

Weight, measurement and temperature conversions

493 kJ

energy kj

8 g

protein

1 g

saturated fat

6 g

dietary fibre

15 g

carbohydrate

1 g

sugars

290 mg

sodium

Method

Preheat oven to 200°C (400°F). Line an oven tray with baking paper.
In a food processor, pulse chickpeas, peas, spring onion, salt and spices to a rough paste. Add crushed Weet-Bix and pulse again to combine.
Roll walnut sized pieces of the mixture into balls and toss in sesame seeds to coat. Place falafels on prepared trays and press tops to flatten slightly.
Bake for 20–22 minutes until golden. Serve warm or at room temperature, with a dipping sauce or simply on their own.

3 Weet-Bix, finely crushed
1 can chickpeas, drained
1 cup frozen peas, thawed and drained
1 spring onion, roughly chopped
1⁄2 tsp salt
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
2 tbs sesame seeds