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Fa la la la lafels

With Vegetable Broth Garden Veggie
recipe-difficulty
Not too tricky
recipe-serves
6
ready-in
45 mins
Fa la la la lafels

These are the kind of falafels to make the taste buds sing with holly jolly, basically like fun Christmas tree bauble decorations but for the table. Vegetable Broth Garden Veggie makes these already nutrition packed falafels extra fabulous with

added

calcium, zinc, folate & other B vitamins to support immunity, energy and gut wellbeing.

Sides & Snacks
Middle Eastern inspired
Pantry Items
View in metric
  • 2 tsp Vegetable Broth Garden Veggie
  • 1 can of chickpeas drained (14 ounces)
  • ½ cup flour (of your choice)
  • 1 cup frozen peas thawed
  • 1 cup of kale
  • 1 cup of herbs (we used mint, dill and parsley)
  • 1 tsp cumin
  • 1 good pinch of salt
  • Cracked pepper
  • 1 cup basil leaves
  • ½ cup lemon juice
  • 2 tbsp yoghurt
  • 1 tbsp dill
  • ½ cup mint
  • Pinch of salt
  • Toasted pine nuts

  1. Preheat the oven to 350°F 
  2. Add chickpeas, peas, kale, cup of herbs, cumin, veggie broth salt and pepper to a high powered blender, blend to combine, scraping down as needed.
  3. Add ½ cup of flour, mix through with a spatula.
  4. Roll into balls and place on a lined baking tray. Drizzle with olive oil, give them a swirl to cover properly. Bake for 25-30 mins.
  5. Make the sauce by blending basil, yoghurt, lemon juice, dill and salt in a blender until smooth. 
  6. Serve with hummus, drizzle of sauce over each and top with toasted pine nuts.