Vegan, gluten free but completely delicious! Enough to convince any meat eater that vegans get the better end of the deal.

Adapted from : Superfood Siobhan

Ingredients
1 cup of chickpeas, cooked // 1 onion // 1 clove of garlic // 1/2 cup parsley // 1 tbsp ground cumin // 1 tbsp ground coriander // 1 tbsp tumeric // 2 tbsps lemon juice // pinch of salt // 1 tsp garlic powder // 1 tbsp chilli flakes

Method:
Preheat the oven to 180 degrees C. Blitz all ingredients in a food processor until the mixture has a beady-texture, about 4 minutes. Shape into 6 balls or patties and place on a lightly oiled baking pan. Spray some water on the outside of the falafels before popping them into the oven, this gives in a nice crust! Bake for 15 minutes and let cool slightly before moving, or they crumble quite easily.

P.s. if you're in a stitch and do not have canned or pre-cooked chickpeas on hand, here is a nifty little way to plump these babies up in no time!

These are perfect in a salad aside some grilled portobellos and a drizzle of siracha! I also make mini falafel sliders with the mushrooms as buns.