Sun-dried Tomato and Basil Falafels

A mediterranean twist on the middle eastern classic, these are ideal for sandwiching between warm pittas with lashings of hummus. I also like to keep any leftovers in the freezer for when I need a speedy dinner that hits the spot.

Makes 12-15 falafels

Ingredients

x1 400g can haricot beans

2 large cloves garlic

2 tsps cumin

12 sun dried tomatoes

Juice of 1 lemon

1 bunch basil

40g walnuts

To serve:

Pitta bread

Sweet potato and turmeric hummus

Method

Preheat the oven to 180 degrees Celsius and line a baking tray with greaseproof paper.

Add the walnuts to a food processor and blitz into a fine crumb. Set aside.

Add the basil, lemon juice, garlic, cumin and seasoning to a food processor. Blend until roughly chopped.

Add the haricot beans and sun dried tomatoes, and blend again until combined. Taste and season accordingly.

Transfer into a mixing bowl and stir in the walnut crumb.

Shape the mixture into 12-15 falafels and arrange on the baking tray.

Bake in the oven for 20-25 minutes until the falafels have browned and the outside feel firm to touch.

Serve with pitta bread or wraps and plenty of hummus, tzatziki and veggies or salad of choice.