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.