Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
- 1 carrot (julienned)
- 1/2 cup coriander leaves
- 1 cup coriander leaves
- 1 cup mint leaves
- 1/4 cup mint leaves
- 1 brown onion (chopped)
- 1 small red onion, halved (thinly sliced)
- 2 handful iceberg lettuce, stems trimmed
- 1teaspoons sea salt
- 1teaspoons ground coriander
- 1teaspoons ground cumin
- 2 chickpeas, rinsed (drained)
- 1teaspoons lemon juice
- 1/2 cup Greek-style yoghurt
- 2tablespoons olive oil
- 1 free range eggs
- 1/4 cup quinoa flour
- 1/2teaspoons chilli sauce
- 1 clove garlic, chopped
Nutrition per serving
1850kJ / 442Cal
1850 Kilojoules or 442 Calories
21% of daily energy intake*
Protein
15.7grams
Fat
13.4grams
Carbs
33.5grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
To make the falafel, place all the ingredients into a food processor and process until finely chopped. Transfer mixture to a bowl.
Step 2 of 6
Shape tablespoonfuls of mixture into 24 small patties. Place onto a plate, cover with plastic wrap and refrigerate for 15 minutes.
Step 3 of 6
Meanwhile, soak lettuce leaves until ready to use.
Step 4 of 6
To make the yoghurt dressing, place all the ingredients in a bowl and stir until smooth. Set aside.
Step 5 of 6
Heat 1 tbs oil in a large non-stick frying pan over medium heat. Add half the falafel and cook for 3 minutes, turning often, or until golden all over. Repeat with remaining oil and falafel.
Step 6 of 6
Drain lettuce cups well. Fill each with a little carrot, onion, mint and coriander. Add falafels and some dressing and serve.
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