Baked Green Pea & Chickpea Falafels

Directions

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1. Preheat the oven to 390°F (200°C).
2. Drain and rinse the chickpeas if from a jar or can, and dry well using a kitchen cloth.
3. Rinse the frozen peas with warm water until defrosted. Then using your hands, squeeze as much liquid out of the peas as possible. Add all the ingredients except for the olive oil in a food processor and blend on high until smooth.
4. Let the blended mixture sit for 5 - 10 minutes to become more firm.
5. Using your hands, create small little patties out of the falafels. It may help to coat your hands with a bit of flour to keep the mixture from sticking to your hands. A slightly moist mixture makes for better falafels as baking them dries them out a fair bit. If you find the mixture is too wet and the patties do not hold their shape, add 1 Tbsp more of either flour, ground flaxseeds, or breadcrumbs, and let it sit again for a few minutes to absorb the liquid. Repeat as needed until your left with a moist, but a not-too-wet mixture.
6. Once the patties are formed, dust both sides with flour, and brush a generous amount of oil on both sides of the patty.
7. Place on a parchment-lined baking tray. Then bake in the centre rack of the preheated oven until golden, about 30 minutes, giving the patties a flip once halfway.
8. Enjoy the patties in a falafel wrap with some hummus and tzatziki, or on nourish bowls, or on salads.

Storage

• Store in an airtight container in the fridge for up to 2 days if unbaked, and for up to 4 days if baked.