Baked falafel plates — pantry-friendly

Serves 4

Ingredients

• 2 cans (398 ml each) chickpeas, rinsed
• 1/2 cup fresh parsley
• 1/2 cup ground rolled oats
• 4 cups crunchy salad
• 2 tbsp extra-virgin olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Fine salt and black pepper, to taste
• 1 cup extra vegetables, fresh or frozen
• Optional brand pick: Bob’s Red Mill Old Fashioned Rolled Oats (or any old-fashioned rolled oats)

5 steps

Method

1. Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
2. Prepare the main ingredients as listed and combine them in a large bowl.
3. Fold in the seasonings — 1 lemon, zest and juice, 2 garlic cloves, minced, 1 tsp dried oregano — without overworking the mixture.
4. Portion into the dish and bake for about 25 minutes, until the centre is set.
5. Rest for 5 minutes before serving, then adjust the seasoning to taste.