I had a hard time deciding what to call these. They’re not quite falafels as they lack the traditional flavourings. But I couldn’t call them “balls” either without giggling (because apparently I’m 12 not 27?). So mini patties they are!
These were so simple to make, and it did make me wonder why I spend anywhere from $5-$10 a bag for pre-made balls (HA, balls) when I can just make them at home for a fraction of the price. These ones had just a tin of chickpeas, almond meal, spring onion, lime juice, olive oil, garlic, cumin, turmeric, salt and pepper. I had all the ingredients on hand already, and they took me 30 minutes from start to finish.
I rolled spoonfuls of the mix in my hands and pressed them down a little on a baking tray to make mini patties. They were baked for 20 minutes, and flipped once at halfway to make sure they were golden all over.
I had these with some quinoa, roasted veggies and a good dollop of Greek yoghurt as a dipping sauce. But I’m sure they’d be enjoyable in so many other way too – as a sandwich/wrap filling, as a salad topping with tahini dressing or even just by themselves with a sriracha/yoghurt dipping sauce (yum!).
I’d love to do a little experimenting and do variations of this recipe swapping the chickpeas for lentils, or adding on veggies like pumpkin or zucchini! If you try this recipe (or a cool variation of it), please comment below or tag me on Instagram so I can hear all about it!
- 1 x 400g tin of chickpeas, drained and rinsed
- 1/4 cup almond meal
- 1 spring onion, sliced
- 1 garlic clove, diced
- Juice of half a lime
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1/2 tsp turmeric
- Salt and pepper
- Pre-heat oven to 200 degrees celsius.
- Place all ingredients in a food processor and pulse until mixture is smooth and well combined. You might need to scrape down the sides every so often.
- Get a spoonful of the mixture, roll into a ball and place on a lined baking tray.
- Press down slightly to create a patty shape.
- Repeat with the remaining mix. You should get about 10-11, depending on the size of the patties you make.
- Bake for 20 minutes, flipping the patties at about halfway.
- Serve on top of a bowl of rice/quinoa and veggies, stuffed into sandwiches or wraps or on top of a salad!