Sun dried tomato falafel balls (with spaghetti)

Ingredients (makes 10 falafel balls)

  • 400g tin of chick peas
  • 400g tin of butter beans
  • A good glug of olive oil
  • Juice of half a lemon
  • Salt & pepper
  • 2 tablespoons of tomato puree
  • A large handful of parsley
  • 130g drained sun dried tomatoes


This is a slight adaptation of a brilliant Deliciously Ella recipe.   Gorgeous served with spaghetti and a home-made tomato sauce as a vegan alternative to spaghetti meatballs.  These protein-packed balls are also superb for packed lunches.

Simply put all the ingredients in a food processor and blitz until smooth.  Make the mixture into ten golf-sized balls and baked in the oven (on an oiled baking tray) at 220 degrees centigrade for 30 minutes.