Falafels with Spring Salad
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1teaspoons baking powder
- 1tablespoons mint, chopped
- 1 onion, chopped
- 1/4 cup parsley, chopped
- 5milliliter virgin olive oil spray
- 1 pinch cayenne pepper
- 1teaspoons ground coriander
- 1teaspoons ground cumin
- 420grams chick peas
- 4 cups salad leaves, tomato, cucumber and sprouts (to serve)
- 3tablespoons wholemeal plain flour
- 1/2 cup natural yoghurt
- 2 clove garlic, crushed
Nutrition per serving
1040kJ / 250Cal
1040 Kilojoules or 250 Calories
12% of daily energy intake*
Protein
11.8grams
Fat
6.6grams
Carbs
22.4grams
Sugars
5.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Drain and rinse chickpeas and dry well. Place into a food processor with onion, garlic, parsley, spices and baking powder. Process until a paste forms. Transfer to a bowl and add enough of the flour until mixture holds together. It is best to mix the flour in using your hands.
Step 2 of 3
Preheat oven to 200°C. Line a baking tray with baking paper. Shape the mixture into small patties and arrange on tray, using a tablespoonful for each. Spray well with oil and bake for 20-25 minutes until golden and dry.
Step 3 of 3
Combine yoghurt and mint in a small bowl. Arrange salad on serving plates with falafels and spoon over some of the dressing.
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