Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 1tablespoons coriander, chopped
- 1/4 cup mint, chopped
- 1/2 cup parsley, chopped
- 4 spring onions, chopped
- 1teaspoons ground cumin
- 1/2teaspoons sumac
- 400grams can chickpeas, drained
- 1/4 cup lemon juice
- 1 lemon, chargrilled (to serve)
- 150grams kale, stems trimmed
- 1/4 cup sunflower seeds
- 2tablespoons olive oil
- 1L vegetable oil (for frying)
- 2tablespoons quinoa flakes
- 1/4 cup slivered almonds
- 1/4 cup pepitas
- 2 cloves garlic, crushed
Nutrition per serving
10800kJ / 2600Cal
10800 Kilojoules or 2600 Calories
125% of daily energy intake*
Protein
14.3grams
Fat
270grams
Carbs
18.6grams
Sugars
3.4grams
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
To make the tabbouleh, process seeds and nuts together in a food processor until finely chopped. Transfer to a bowl. Process kale until finely chopped. Add to nut mix with herbs and onion. Whisk juice, oil, sumac and half the garlic together. Pour over tabbouleh. Stir through well.
Step 2 of 3
Process chickpeas, quinoa flakes, coriander, cumin and remaining garlic in a food processor until roughly chopped. Transfer to a bowl. Season with salt and pepper. Divide into 12 portions, roll into balls and flatten.
Step 3 of 3
Heat oil in a frying pan over medium heat. Cook falafels for 5 minutes or until golden. Serve with chargrilled lemon and tabbouleh.
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