This easy recipe is delicious and very easy to double up to feed more. It makes for a lovely twist on the more traditional falafel balls.
It’s filling and comforting yet easy to lighten up as we move into Springtime by adding a generous side salad.
We used brazil nuts in this recipe but you can use a mix or whatever you have to hand… for example cashews, almonds and pinenuts all work well.
This recipe would be great to use with our new Wee Eco Packs.
Recipe: Baked Falafel Pie
Makes approx. 3-4 portions when served with a side salad
1 cup chopped nuts
2 tbs olive oil
1 onion diced
1 large garlic clove minced
2 sun-dried tomatoes (soaked to soften)
1 large carrot grated
1 medium courgette grated
1 cup cooked chickpeas (1/2 cup dried chickpeas)
1 cup oats or dry bread crumbs
2 heaped tbs ground flax (or tapioca flour)
¼ cup fresh coriander
1 tbs ground cumin
2 tbs soy sauce
Salt and pepper to taste
Approx. 1 cup hummus (homemade is best!)
2 sliced avocados
A sprinkle of salt and pepper
Pre-cook the dried chickpeas. Pre-heat oven to 180ºC. Coarsely grind the nuts and set aside. Finely chop and sauté vegetables in olive oil for 5 mins until soft.
Mix all remaining ingredients in large bowl and add vegetables and nuts to it. Mix and mash together well. Add more oats/breadcrumbs if the mixture is too wet or a little water if it seems too dry.
Press the mixture firmly into a greased and lined medium baking dish (it should be about 3cm thick). Bake for approx. 45 mins until nicely golden on top, the inside will still be moist.
Add a layer of hummus and avocado slices on top and serve with a salad or cooked greens.