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Ingredients

  • 2 x 400g tins chickpeas, drained and rinsed
  • 1 tbsp plain flour
  • 60g British cheddar, grated
  • 3 tbsp flat-leaf parsley, chopped
  • 1 egg

Method

  1. 1

    Preheat the oven to 180ºC/gas mark 4. Line a baking sheet with non-stick baking paper.

  2. 2

    Place all the ingredients into a food processor, season and whizz together. Use an ice cream scoop or dessert spoon to dish out small buns of the mixture on to the baking sheet. 

  3. 3

    Bake for 20 minutes until the falafels turn a golden colour. Transfer to a rack to cool before serving.

     

    These recipes are based on an adult's reference intakes. For more information on children's nutritional requirements, click here

Nutritional Details

Each serving provides
  • Energy 1202kj 287kcal 14%
  • Fat 10.2g 15%
  • Saturates 4.9g 25%
  • Sugars 0.4g <1%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 674kj/161kcal

Each serving provides

26.1g carbohydrate 9.9g fibre 17.8g protein

 
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