Baked Falafels - Cooking Them Healthy

Ingredients

• • 225g drained tinned chickpeas
• • 1 clove garlic
• • 1⁄2 a red onion (we use red as they are sweeter)
• • 1 tsp cumin
• • 1 tsp coriander
• • 1⁄4-1⁄2 tsp chilli powder or cayenne pepper (depending how much heat your family likes)
• • 1⁄4 tsp turmeric
• • 2 tbsp spelt flour (or gluten-free flour as required)
• • a large handful of mixed fresh parsley and coriander • salt and pepper to season
• • approx 20g sesame seeds
• • 2 cloves garlic, grated or pasted • 2 tbsp tahini paste
• • 1 tbsp lemon juice
• • 2 tbsp olive oil
• • 1⁄2 tbsp water
• • a drizzle of honey to sweeten, to taste
• ½ a cucumber, grated on largest grate
• 4 large tbsp Greek yoghurt
• A few sprigs of fresh mint, chopped
• Salt and pepper
• • 1⁄2 red pepper (pre-roasted chargrilled in a jar work well, too) • 80g peppadew peppers available in most supermarkets
• • 1 chilli - check the heat on the tip of your tongue. (If this is for young children I would advise using half)
• • 1 tsp caraway seeds
• • 2 tsp cumin
• • 2 tsp tomato puree
• • 4 tbsp olive oil
• • 1 tsp smoked paprika