Saturday, 20 January 2018

Fabulous Falafel

I've been trying to eat more vegetarian dishes in my weekly diet, trying to up my usual once a week meat free meal to twice a week. With so many bloggers having a meat free January or participating in veganuary there has been a number of inspiring recipes on social media which I'll be sharing in the coming weeks. 
After flicking through my new cookbooks that I brought in the January sale, I found this incredibly easy recipe for falafels from The Greedy Girl Diet. Falafels, a popular middle Eastern dish are perfect for a light lunch or dinner. What's better, this recipe is low in calories and fat, so you can treat yourself to an extra falafel. This recipe is lightly spice, full of flavour and easy to make. I served the falafel with a beetroot dip as I had beetroot use and of course, pitta bread.




245 calories, 4g fat per serving
Serves 4
1x 400g can chick peas, drained
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 large garlic clove, peeled and crushed
zest of 1/2 unwaxed lemon
1 teaspoon bicarbonate of soda
1 tablespoon very finely chopped fresh coriander 
vegetable oil spray
4 warmed wholemeal pitta breads

For the dressing 
150g low-fat Greek yogurt
1 small garlic clove, peeled and crushed
100g chopped rocket.

Method 
Preheat the oven to 220C/gas mark 7. Put the chick peas, salt, spiced, garlic, lemon zest, bicarbonate of soda and chopped coriander into a food processor and lightly blend to a coarse puree. 
Wet your hands to stop the mixture sticking to them and shape the mixture into 16 patties. Spray a baking tray with oil, arrange your falafels on top and lightly spray them all over a find midst of oil. Bake for 15-20 minutes, turning once.

While the falafels are cooking, make the dressing by beating together the yogurt with the crushed garlic and rocket in a bowl. If necessary, you may need to thin the mixture with a couple of tablespoons warm water to a coating consistency. Serve the falafels inside the warmed pitta breads and top with yogurt dressing. 

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