Baked sun-dried tomato falafel

Great for dinner served with salad or roast veggies.

Ingredients:

• 1 x 400g tin of butter beans drained and rinsed
• 1/2 x 400g tin of chickpeas drained and rinsed
• 90g sun-dried tomatoes in oil, plus 2 tbsp of oil from the jar.
• 1 garlic clove roasted
• Handful of parsley
• 2 tbsp of tomato purée Salt and pepper

Method:

1. Preheat oven to 200 degrees.
2. Peel garlic clove and roast in oven for 5 minutes on a Baking tray.
3. Place all ingredients in a food processor and pulse until it’s a smooth paste.
4. Scoop balls of the mixture out of the food processor using a spoon and roll into a small ball.
5. Place on a lined baking tray and bake for 30 minutes.