1 x 400g (14 oz) can chickpeas (garbanzo beans), drained and rinsed
1 onion, finely chopped
1 cup (120g/4¼ oz) frozen peas, slightly thawed
2 tablespoons white chia seeds
1 cup (90g/3 oz) finely chopped broccoli
2 cups (70g/2½ oz) firmly packed shredded kale leaves
1 cup (24g/¾ oz) flat-leaf parsley leaves
½ cup (8g/¼ oz) mint leaves
1½ teaspoons ground cumin
½ teaspoon baking powder
sea salt and cracked black pepper
extra virgin olive oil, for brushing
flatbreads, to serve (see cook’s notes)
rocket (arugula), to serve
sliced radishes, to serve
labne, to serve
Preheat oven to 220°C (425°F). Line a large baking tray with non-stick baking paper.
Place the chickpeas, onion, peas, chia seeds, broccoli, kale, parsley, mint, cumin, baking powder, salt and pepper in a food processor and process until very finely chopped.
Press 2-tablespoon portions of the mixture into patties and place on the tray. Brush the patties generously with oil and bake for 15 minutes. Brush the patties with more oil and bake for a further 15 minutes or until golden and crisp.
Divide flatbreads between serving plates and top with rocket, radish, labne and the falafels to serve.
I used charcoal flatbreads, not just for taste – they also look so striking against the fresh colours of the vegetables. You can use any type of flatbread you wish, from seeded to Lebanese to wholemeal – the choice is yours!
Keep any leftover or extra falafels in an airtight container in the fridge for up to 2 days. They make a great on-the-go snack and will add a little more substance to your work salad.
WeekLight: Super-fast Meals to Make You Feel Good by Donna Hay is published by Fourth Estate, £20