Hemp hearts are one of those amazing ingredients that have just blown me away with its versatility. They are packed full of protein, rich in iron, omegas 3 and 6 and have a delicious nutty taste... without the nuts. This makes them a amazing addition for school lunches!
I love falafels, as a vegetarian, these babies are my go to all year round in wraps, on the side with a salad, or just to pop on their own because they're so damn tasty and fill you up!
These little balls of goodness, are super easy to make, and most importantly taste amazing. They also got the little guy's tick of approval, herbs, onion and all which has made them a weekly feature in our lunch repertoire. I love making a big batch of these on the weekend, and munching over the next couple of days ahead.
Time: 20 min (plus overnight refrigeration) | Yield: about 20 balls
- 1 can organic chickpeas
- 1/2 large brown onion onion, roughly chopped
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup hemp hearts
- 1 tablespoons finely chopped fresh coriander (optional, if you love it)
- 1 teaspoon sea salt
- 4 cloves of garlic, crushed
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4 tablespoons buckwheat flour
- Extra virgin olive oil for frying
- 1/3 cup well-stirred tahini
- 1/3 cup water
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 2 garlic cloves, crushed
- 3/4 teaspoon salt
- juice of 1/2 lemon
(shake up all ingredients in a jar)
- Place the drained chickpeas, onion, garlic, herbs, salt, and cumin into food process and process until blended but not pureed.
- Sprinkle in the flour, baking powder and lemon juice and pulse until blended through. .
- Add in the hemp hearts and pulse through again.
- You want to add enough hemp or flour so that the dough forms a small ball and no longer sticks to your hands.
- Transfer into a bowl, cover with a beeswax wrap and refrigerate, for several hours, overnight works best. Allowing the mixture to rest overnight before baking helps the falafels hold together a little better and prevents them from going dry in the oven.
- Now for the fun part, and you can really get your kids involved in this process. Take a spoonful of the mixture and shape into small balls.
- Pre-heat your fan-forced oven to about 180C, and line a baking tray with baking paper.
- Arrange your balls on the tray and pop in the oven for about 25-30 minutes or until golden and crisp.
- Serve with a salad, drizzled with the tahini dressing.
- Don't forget to share and enjoy!