These baked felafels by Nadia Felsch tick all the boxes! In just half an hour you have a delicious, healthy meal for the family.

Ingredients

• 1 tin chickpeas (400g)
• ⅔ cup washed and chopped cauliflower
• 2 small garlic cloves, peeled
• ½ red onion
• ½ teaspoon cumin
• 1 teaspoon baking powder
• 2 tablespoon almond meal
• 1 tablespoon oil
• ⅓ heaped cup fresh parsley leaves
• ⅓ heaped cup fresh mint leaves
• Finely grated zest, ⅓ lemon
• Salt and pepper, to taste

• 1 cup red cabbage
• 1 cup white cabbage
• 1 cup fresh mint and parsley leaves
• 1 teaspoon finely grated lime zest
• ½ cup Greek yoghurt
• 1 ½ tablespoon olive oil
• 1 tablespoon fresh lime juice

Method

1. Preheat oven to 200 degrees Celsius (electric)
2. Drain and rinse chickpeas
3. Add to a food processor with all falafel ingredients
4. Process until well formed
5. Line baking tray with paper
6. Roll falafel mixture into balls
7. Bake for roughly 5 minutes per side (turning them) for 15-20 minutes
8. Cook until the outer is set and starting to brown and still soft inside
9. (Use a little almond meal to roll if the mixture is too sticky)
10. Whilst felafels are baking, finely shred cabbage and set aside
11. Finely chop herbs
12. Combine all remaining ingredients to make a dressing and coat the cabbage well
13. Once felafels are ready, serve alone or with optional variations such as hummus, quality wrap bread, in a salad or other main dish.

Recipe by @nadiafelsch