Lupin Falafels

If a healthy, nutrient packed lunch is high on your priority list then this is the perfect recipe for you. 

Recipe created by Jess from The Gut Project (@the.gut.project)

This recipe makes 4-6 serves.

YOU WILL NEED

 375g raw chickpeas (soaked at room temp for minimum 24hrs, uncovered)

1.5 cup MPK flaked lupins 

1/4 cup chopped parsley 

1 brown onion, chopped finely 

4 cloves fresh garlic, crushed 

3 tbsp sesame seeds 

3 tsp ground cumin 

3 tsp onion powder 

3 tsp garlic powder 

2 tsp ground coriander seeds 

1/4 tsp cayenne pepper 

Pink Himalayan salt & black pepper to taste 

1/4 tsp baking soda (for soaking chickpeas) 

Hummus (to serve) 

Extra Virgin Olive Oil for baking

NOW WHIP IT UP

1. Add raw chickpeas to a bowl and fill with water about 5cm above chickpeas.
2. Add 1/4 tsp baking soda to water and stir. Allow to sit at room temp, uncovered.
3. After 12 hours, drain and replace chickpea water and allow to sit for a further 12 hours.
4. Preheat oven to 180 degrees celsius (fan forced). 
5. Drain chickpeas, rinse well and pat dry before adding to food processor.
6. Add all ingredients to food processor and combine well. This may take a few minutes of combining and pulsing. The mixture should appear like a chunky hummus with small chunks of chickpeas. Mix ingredients well with a spoon to ensure even spread. 
7. Drizzle olive oil on 2 separate baking trays. 
8. Using 2 spoons (or hands), separate falafel mix into equal portions and roll into balls, squeezing together to make the balls compact. 
9. Place falafels on baking trays and drizzle olive oil over the top. 
10. Bake for 25-30 minutes or until browned nicely and crisp on the outside (turning the balls gently with a spatula half way through.

Serving ideas: serve fresh out of the oven with hummus and tabouli.