Moringa falafels

Falafels are always packed full of flavour, but can often be greasy when bought in shops and restaurants. These homemade moringa falafels are baked instead of fried, and given a green nutritional boost with two teaspoons of moringa powder.

Ingredients 

2 tsp Aduna Moringa Superleaf Powder
3/4 cup plus 2 tbsp dried chickpeas, soaked overnight OR 1 can of chickpeas, drained and rinsed
2 cloves of garlic, roughly chopped
1/4 of a red onion, roughly chopped
1/4 cup loosely packed coriander
1/4 cup loosely packed parsley
1 tbsp lemon juice
1 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1 tsp baking powder
2 tbsp chickpea flour or plain flour
3/4 tsp salt

Method

Preheat oven to 180ºC/gas mark 4, and lightly grease a large baking sheet and place on a baking tray.
Add all ingredients to a food processor and pulse 15 to 20 times, until the chickpeas are chopped and the ingredients are fully mixed. The mixture should form a ball when you squeeze it in your hand.
Roll the mixture into large balls, place on the prepared baking sheet and gently flatten into patties approximately 1/2 an inch thick.  Brush with a little olive oil and bake for 25 to 30 minutes. Halfway through, flip falafels onto the other side. Serve in a pita with hummus or as an accompaniment to a meal.

Recipe courtesy of aduna.com