Super Greens Falafel
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Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
Tahini Yoghurt
- 1/2 bunch continental parsley, leaves picked
- 1 large lemon (juiced)
- 1/2 cup Greek-style yoghurt
- 1tablespoons hulled tahini
- 2tablespoons plain flour
- 350grams broccoli (chopped, including stem)
- 1/4 red cabbage (shredded)
- 1teaspoons ground coriander
- 1 bunch continental parsley
- 2 spring onions (chopped)
- 2teaspoons sea salt flakes
- 2/3 cup extra virgin olive oil
- 1teaspoons ground cardamom
- 1teaspoons ground cumin
- 400grams chickpeas (drained)
- 1/2 bunch kale (stalks chopped)
- 1/2 cup walnuts (roughly chopped)
- 1tablespoons crunchy peanut butter
- 2 cloves garlic, bruised
Nutrition per serving
3020kJ / 725Cal
3020 Kilojoules or 725 Calories
35% of daily energy intake*
Protein
17.6grams
Fat
55.8grams
Carbs
23.1grams
Sugars
8.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make vegie-packed falafel and cut down on prep time by baking them in a muffin tin. This recipe is easy and versatile – enjoy falafels in salads, burgers and more.
Method
Step 1 of 5
Preheat oven to 220°C/200°C fan-forced.
Step 2 of 5
Place spices and 2 tbs oil in a frying pan over medium-high heat and cook, stirring, for 1 minute or until toasted. Add garlic, onion and chickpeas, then cook, tossing to prevent spitting, for 2 minutes or until warmed through. Transfer to a food processor along with broccoli, kale stalks, flour, peanut butter, 2 tbs oil, salt flakes and 1/2 tsp cracked pepper. Roughly chop parsley, reserving 1/4 cup parsley leaves, then add to food processor. Process, scraping down sides, for 3 minutes or until a smooth paste forms.
Step 3 of 5
Grease a 12-hole, 1/3-cup capacity non-stick muffin pan with 1 1/2 tbs oil. Divide mixture evenly among holes, lightly pressing to compact. Drizzle each with 1/2 tsp oil. Bake for 25 minutes or until golden and crisp. Working quickly, run a knife around edges of each falafel then stand in pan for 15 minutes to cool.
Step 4 of 5
Meanwhile, to make the tahini yoghurt, place all the ingredients in a small food processor with 1/4 cup water and process until smooth.
Step 5 of 5
Place kale leaves and remaining oil in a bowl. Season with salt. Massage leaves until bright and tender. Arrange kale and cabbage on a serving platter. Top with halved falafel, reserved parsley leaves and walnuts. Serve with tahini yoghurt.
Categories
- Mains
- High fibre
- Oct 2020
- High protein
- Seafood free
- Kale
- Egg free
- Spring
- Video
- Low sugar
- Middle Eastern
- Falafel
- 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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