Ingredients

  •  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

Serving:

  • Pita bread
  • A handful of cherry tomatoes
  • Pinch of red onion

How to make it

  1. In a food processor, pulse the rinsed chickpeas, parsley, coriander, onion, cumin, garlic, chickpea flour and salt & pepper into a thick paste consistency
  2. Roll the paste into 8 small balls, and then roll each one through sesame seeds until lightly coated.
  3. Prepare a hot pan with the olive oil and cook for 5 minutes, turning the balls until golden brown all over.
  4. To make the sauce, mix the ingredients together in a small bowl until well combined.
  5. 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
Protein  28.8g
Fat 27.2g
Sat. Fa t13g
Carbs 52.9g
Fiber 7.7g

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