Keep any of your leftover falafels in an airtight container in the fridge for up to two days. They make a great snack and add substance to a work salad. I used charcoal flatbreads. They look striking against the colourful vegetables.
1 x 400g can chickpeas, drained and rinsed
1 onion, finely chopped
1 cup (120g) frozen peas, slightly thawed
2 tbsp white chia seeds
1 cup (90g) finely chopped broccoli
2 cups (70g) firmly packed shredded kale leaves
1 cup (24g) flat-leaf parsley leaves
½ cup (8g) mint leaves
1½ tsp ground cumin
½ tsp baking powder
sea salt and cracked black pepper
extra virgin olive oil, for brushing
flatbreads, rocket, sliced radishes, labne, to serve
Preheat oven to 220C (200C fan-forced). Line a large baking tray with non-stick baking paper.
Place the chickpeas, onion, peas, chia seeds, broccoli, kale, parsley, mint, cumin, baking powder and salt and pepper in a food processor and process until finely chopped.
Press two-tablespoon portions of the mixture into patties and place on the tray.
Brush the patties generously with oil and bake for 15 minutes. Flip, brush the patties with more oil and bake for a further 15 minutes or until golden and crisp.
Divide the flatbreads between individual serving plates and serve topped with rocket, radish, labne and the falafels.