These falafel are a delicious veggie source of protein
(1 votes)
Cook: 40 Mins
Serves: 6
Price: £1.13 per serving
Nutritional Information
Each 294 serving contains
Energy
2152kj
515kcal
2152kj
515kcal
26%
Fat
28.8g
28.8g
High
41%
41%
Saturates
3.8g
3.8g
Med
19%
19%
Sugars
5.3g
5.3g
Med
6%
6%
Salt
0.29g
0.29g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
732kj/175kcal
Typical energy values per 100g:
732kj/175kcal
Ingredients
400g dried chickpeas
1tsp baking powder
25g flat-leaf parsley, torn
25g fresh coriander, torn
2tbsp ground coriander
½ onion, roughly chopped
4 cloves garlic, crushed
50ml olive oil
50ml vegetable oil, for frying
FOR THE DRESSING:
8tbsp tahini
3tbsp Greek yogurt
Juice 3 lemons
TO SERVE:
4 Little Gem lettuces, halved
4 tomatoes, sliced
100g radishes, sliced
½ cucumber, sliced
Method
1
Cover the chickpeas in cold water and stir in half of the baking powder. Cover and leave in the fridge overnight to soak.
2
Drain the chickpeas and put into a food processor with the rest of the baking powder. Add the parsley, fresh and ground coriander, onion, garlic and olive oil, and blitz to a paste.
3
Using wet hands, shape the mixture into 24 balls, flattening each one slightly.
4
Heat the vegetable oil in a deep pan until hot. Cook the falafel in batches for 6-8 mins, turning occasionally, until browned and cooked through.
5
Mix all of the ingredients for the dressing together, along with 3-4tbsp cold water, until runny.
6
Arrange the falafels on a serving plate with the lettuce, tomatoes, radishes and cucumber. Drizzle over the dressing before serving.