Falafel Ball with greek yoghurt
1 x 400g tin chickpeas, drained and rinsed
1/4 cup fresh parsley, chopped
1/4 cup fresh coriander, chopped
¼ red onion, finely diced
1 tsp organic cumin
4 garlic cloves
3 tbsp organic chickpea (besan) flour
Pinch of salt and pepper
1 tbsp organic sesame seeds
2-3 tbsp organic extra virgin olive oil
Greek Yoghurt Sauce:
3 tbsp Greek yoghurt
Juice of ½ Lemon
A handful of cut parsley
2 tbsp diced cucumber
A handful of cherry tomatoes
Pinch of red onion
How to make it
In a food processor, pulse the rinsed chickpeas, parsley, coriander, onion, cumin, garlic, chickpea flour and salt & pepper into a thick paste consistency
Roll the paste into 8 small balls, and then roll each one through sesame seeds until lightly coated.
Prepare a hot pan with the olive oil and cook for 5 minutes, turning the balls until golden brown all over.
To make the sauce, mix the ingredients together in a small bowl until well combined.
Add the hot falafels to a pita bread and drizzle sauce over. Dress up with tomatoes, cucumber, red onion and more parsley to top. Enjoy!
What is the Damage ?
Energy 450 Cal
Sat. Fa t