Veggie Falafels + Snacks
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 1 people
Difficulty level: 3 out of 4
14 Ingredients
- 420grams can macro organic chickpeas
- 1/2 tomato, chopped
- 1/4 cucumber, chopped
- 1/4 cup continental parsley, chopped
- 50grams self-raising flour (save 18g flour for later)
- 1teaspoons ground cumin
- 5milliliter macro organic olive oil
- 1/2 wholemeal pita pocket, halved
- 1/2 small carrot, cut into sticks, for snack
- 2tablespoons tzatziki, for snack
- 1/3 cup greek-style yoghurt, for snack
- 50grams blueberries, for snack
- 1teaspoons pumpkin seed kernels, for snack
- 1 small zucchini, grated
Method
Step 1 of 6
Place the chickpeas, parsley, zucchini and cumin into a food processor and process until smooth. Stir through flour, adding a little extra if too wet.
Step 2 of 6
Divide and shape mixture into 8 small patties, then dust with 1 tbs extra flour.
Step 3 of 6
Heat oil in a frying pan over medium-high heat. Cook patties, in batches, for 2 minutes on each side or until golden. Cool. (Falafel serves 4.)
Step 4 of 6
Add 2 patties to lunch box with cucumber, tomato and pita.
Step 5 of 6
Snack 1: Pack carrot and tzatziki, separately, in airtight containers.
Step 6 of 6
Snack 2: Place yoghurt in an airtight container. Top with blueberries and pumpkin seed kernels.
Categories
- Zucchini
- Blueberry
- Fresh Food Kids
- Healthier Easier
- Kids lunchbox
- Tomato
- Back to school
- Middle Eastern
- Falafel
- Budget
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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