© J Sainsbury plc 2020
Homemade falafel with kale flatbread
Perfect for picnics and packed lunches, make a batch of these falafel and serve with our kale flatbreads and salad to upgrade your spread.
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 2
Ingredients
For the falafel
- Small handful fresh parsley
- Tbsp olive oil
- handful baby spinach
- 200g chickpeas - drained
- 1 small red onion
- 1 clove fresh garlic
- 1/2 cup frozen petit pois
- 3 heaped tbsp buckwheat flour
For the dressing
- Juice from 1/2 lemon
- Tbsp Olive Oil
- Tbsp light tahini
- 1/2 clove garlic
- Tbsp water
- Salt & pepper to taste
- 10ml Agave syrup
- 1 Kale flatbread per person
For a salad
- 50g fresh rocket
- 50g cherry tomatoes
- 30g pomegranate seeds
- handful parsley to garnish
Method
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1
Preheat your oven to 180c and line a tray with baking paper.
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2
Finely dice the onion and fry this off over medium heat until caramelised.
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3
To make the falafel, combine the chickpeas, spinach, peas, garlic, cooked onion, parsley and olive oil in a food processor,then pulse until well combined.
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4
Add in the flour and blend again. You want everything to be fully mixed together, but not completely smooth.
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5
Scoop out the mixture into balls and place these onto the baking sheet, then flatten slightly with the back of a spoon.
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6
Pop these into the oven to bake for around 20 minutes, or until nice ands crispy on top.
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7
Meanwhile, for the dressing, combine the tahini, lemon juice, olive oil, agave, garlic clove and mix well. Gradually drizzle in the water whilst mixing until you're left with a pourable consistency. Season to taste.
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8
Once the falafel are cooked, remove from the oven and allow to cool slightly.
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9
Lightly toast the flatbread, then layer the salad and a couple of falafel then drizzle the dressing over. Store any left over falafel in the fridge for up to 2 days.
