1 tsp extra virgin olive oil
1 brown onion, diced
4 cloves garlic
1 tin red kidney beans
1 tin chickpeas
1/2 cup hemp seeds
1/2 cup True VEGAN85 in Natural
1 tbsp nutritional yeast
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander seed
1 tsp oregano
Pinch chilli flakes
1/2 tsp salt
1 tbsp extra virgin olive oil
Sautée the onion and garlic with 1 tsp olive oil until translucent. Allow to cool.
Once cooled, add the onion and garlic along with all of the remaining ingredients into a food processor and process until combined and a chunky consistency.
Form the mixture into heaped tablespoon sized balls and press onto a baking tray- it should make about 15 falafels.
Brush the falafels with the extra olive oil.
Bake for about 30-40 minutes, or until the falafels start to look crunchy on the outside.
Serve with tahini, relish and salad. Enjoy!