Baked Sun-dried Tomato Falafels (Vegan & GF)

1. Pre-heat the oven to 180⁰C degrees and line a baking tray with grease proof paper.

2. Place the onion in a food processor and blend until finely chopped.

3. Add in the washed & drained chickpeas, drained sun-dried tomatoes, fresh basil, garlic clove, salt, pepper and chilli flakes. Whizz up until combined. Don't over blend or you'll end up with a puree.

4. Fold in the flour.

5. With clean hands, form the mixture into desired falafel sizes and place them onto the lined baking tray.

6. Pop the tray into the oven and allow to bake for 20-25 minutes or until crispy and golden in colour. Turn them over half way through cooking, to cook evenly.

7. Remove from the oven and serve immediately, or enjoy cold. Keep stored in a sealed container in the fridge.

I served my falafels with slices of beetroot for colour, lemon & tahini drizzle, sprinkling of broccoli rapini sprouts, spinach leaves, chopped sun-dried tomato!

They are especially delicious paired with fresh, homemade guacamole.