Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 800grams chickpeas, canned, drained
- 2 medium red onion, peeled, 1 chopped, 1 finely sliced
- 4 cloves garlic, peeled and chopped
- 1 bunch parsley, fresh, with stalks
- 1/2 bunch coriander, fresh, with stalks
- 1teaspoons cumin
- 1teaspoons ground coriander
- 2 medium lemon, juiced and zested
- 75grams oats
- 5milliliter olive oil spray (to coat)
- 1 large cucumber, chopped
- 200grams cherry tomatoes
- 250grams mixed lettuce
- 150grams Greek style yoghurt
- 1 pinch cracked black pepper
Nutrition per serving
1240kJ / 297Cal
1240 Kilojoules or 297 Calories
14% of daily energy intake*
Protein
13.2grams
Fat
6.8grams
Carbs
39.0grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy baked falafel salad is the perfect packed lunch or light summer dinner option.
Method
Step 1 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Blend the oats to a coarse flour in a food processor and pour into a large bowl. Whisk in the ground spices. Add the fresh herbs, garlic, chopped onion, chickpeas and half the lemon zest and juice to the food processor and blend to a coarse dough.
Step 2 of 4
Tip the chickpea mixture into the oats and mix through with your hands. Shape into 18 balls with your hands and place on a baking tray. Coat each with olive oil spray and bake for 25 minutes, flipping the falafels halfway through.
Step 3 of 4
Whisk the remaining lemon juice and zest into the yoghurt and loosen with 1-2 tablespoons of water. Season with cracked black pepper.
Step 4 of 4
Divide the sliced red onion, lettuce, tomatoes and cucumber between 4 bowls, top each with 3 falafels and a drizzle of lemon dressing and serve.
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