I love falafel! It’s one of the first things I learned to make when I started to eat fully plant-based. Most falafels you can buy are often deep-fried, and I don’t like that at all, so I had to make my own! I also prefer to bake them in the oven, rather than frying them in a pan. They are so tasty and very easy to make!


12 patties

230g chickpeas
1 yellow onion, medium sized, finely chopped
1 cup parsley, finely chopped
1 cup finely chopped broccoli, raw 
2 cloves of garlic, minced
2 tbsp psyllium husk
1/2 cup water
1 tbsp lemon juice
1 tbsp tahini
1 tbsp onion powder 
1 tsp paprika powder
1 tsp cumin
1 tsp coriander spice, optional
1 tsp chili flakes, optional
Sesame seeds

Tahini sauce:
2 tbsp tahini, white
4 tbsp oat milk
1 tbsp lemon juice
1 tsp agave syrup

For the wrap:
Wrap bread, any that you prefer
Baby spinach
Red onion
Sesame seeds, toasted (I used chili toasted)

1. Preheat the oven to 175°C and line an oven tray with a parchment paper.
2. Add all ingredients for the falafel into a food processor and blend. Stop the food processor a couple of times and scrape down mixture from the sides. Then blend again until the mixture looks like small crumbles.
3. Shape small patties with your hands, roll them in sesame seeds and then place them on the oven tray with the parchment paper. Bake in the oven for 30 minutes, or until slightly golden on the edges.
4. Meanwhile, whisk together the tahini sauce and cut the vegetables for the wrap.
5. When the patties are done, let them set for 10 minutes outside the oven before removing them from the tray.
6. Build your wrap! On top of the bread, add the vegetables, 2-3 patties, drizzle with the tahini sauce and sprinkle with sesame seeds. Top with fresh parsley.

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