Packed full of plant protein and bursting with spicy flavours, these hemp falafel balls are perfect to enjoy in pitta bread with hummus and salad. Rolling the falafel in hemp seeds gives them a nutty crunch.
Ingredients
- 2 x 400g tin of chickpeas
- 4 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp tahini
- 2 tbsp Naturya Hemp Protein powder
- 2 tbsp gram flour or spelt flour
- Handful of fresh coriander, roughly chopped
- 100g hemp seeds, to coat
- Pinch of salt and pepper, to taste
Method
- Preheat the oven to 200° (fan oven)
- Grease a baking tray with olive oil
- Place all the ingredients into a food processor, except for the chickpeas and hemp seeds
- Pulse the ingredients until a dough-like consistency is formed and the ingredients are well mixed
- Season with salt and pepper to taste
- Add the chickpeas and pulse a few times to form a chunky mix
- Tip the hemp seeds onto a plate
- Roll 1 tbsp of the falafel mixture into a ball and roll it in the hemp seeds, then place on the baking tray
- Repeat this process until you have used up the mixture
- Place the baking tray into the heated oven
- Bake for 35-40 minutes until the falafel turn a golden-brown colour
- Remove the baking tray from the oven
- Leave the falafel to cool on a wire rack for at least 5 minutes before serving
Made using
Hemp Protein powder - 100g Pouch
£4.00
