Roasted Onion falafels

Recipe by: Claire Winstanley  

Makes: 14
Preparation time: 10 mins
Cooking time: 20mins + frying

1 can cannellini beans, drained and rinsed
1½ cup red quinoa, cooked
½ cup fresh ricotta cheese
2 teaspoon sriracha seasoning
1 box Italian parsley, roughly chopped
¼ cup self-raising flour
250g (½bag) baby onions, halved
olive oil
salt and pepper
Vegetable oil for frying
Sriracha sauce for serving

Preheat the oven to 200’c. Place the baby onions on a roasting tray, drizzle with olive oil and sprinkle over the Sriracha seasoning and salt and pepper. Roast the onions for 15- 20mins until golden and beginning to char. Place the beans, ricotta and onions into a food processor and blend until completely combined. Remove the mixture from the blender and stir in the parsley, flour and quinoa. Add a little more flour if the mixture appears too wet. Roll tablespoons of the mixture into even sized balls and set in the fridge for 15mins.
Pour the oil into a medium sized deep pan and heat until the temperature reaches 160’c or test if it sizzles when you drop in a little of the mixture. Fry the balls in batches until golden and crunchy. Remove and place onto paper towel to drain excess oil. Serve with extra Sriracha sauce.