Ingredients

Baked Falafel:
2 tins chickpeas, rinsed and drained
4 tbsp PeaNOT Butter, Smooth
1/2 cup buckwheat flour
1/2 cup coriander and lemon basil leaves
A drizzle of extra virgin olive oil
1 lemon, zest and juice
3 garlic cloves
1 tsp ground cumin
1 tsp ground coriander
Salt, to taste
Water, as needed

Salad Bowl:
PeaNOT Butter hummus (view recipe)
½ cup basil leaves
1 avocado sliced
2 tomatoes, cut into wedges
½ cup pitted or stuffed olives
1 baby cos lettuce, shredded
1 small red onion, thinly sliced into rings

Method

1. Preheat the oven to 190°C (375°F). Line 2 baking trays with baking paper.

2. Add all falafel ingredients to a blender and blend until smooth, adding water if necessary. Season with salt.

3. With wet hands roll falafel into bite sized balls then place on the prepared baking tray. Press down with a fork, if you like. Drizzle with oil then bake for 30-40 minutes, until golden and crispy.

4. Divide salad bowl ingredients between 4 bowls. Top with baked falafel, extra basil leaves and serve.