Falafel flatbreads with tahini sauce
Forget shop-bought falafels, make your own and create a Middle Eastern lunch or supper in just 20 minutes
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Vegetarian
- Very roughly chop the garlic and parsley (including the stalks). Put into a food processor with the cumin, ¼ tsp chilli powder, chickpeas, 2 tbsp of the egg (you won't need the rest) and half the onion. Whizz until everything is finely chopped - you might need to scrape down the sides of the bowl a few times. Season generously then shape into 6 or 8 falafel.
- Heat ½ tbsp oil in a large non-stick pan, then cook the falafel for 3 minutes on each side, until golden. As they cook, toss the rest of the onion, cabbage and lettuce with 2 tbsp lemon juice and some salt and pepper. Whisk the tahini and remaining lemon juice into the yoghurt, add a little water if needed, then season and sprinkle with a pinch of chilli powder. Serve the falafel and salad with flatbreads, the yoghurt sauce and a few pickled chillies.
PER SERVING
309 kcalories, protein 17.9g, carbohydrate 34.3g, fat 12.1 g, saturated fat 1.9g, fibre 9g, salt 0.91 g
Recipe from olive magazine, September 2011.
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http://www.bbcgoodfood.com/recipes/1632645/
http://www.bbcgoodfood.com/recipes/1632645/
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Ingredients
- 1 garlic clove
- a handful, flat-leaf parsley
- 2 tsp ground cumin
- ¼ tsp chilli powder , plus a pinch to serve
- 1 x 400g can, chickpeas , well drained
- 1 egg , beaten
- 2 medium onions , thinly sliced
- olive oil
- ¼ small red cabbage , finely shredded
- ¼ iceberg lettuce , finely shredded
- 3 tbsp lemon juice
- 1 heaped tsp tahini paste
- 5 tbsp low-fat natural yogurt
- flatbreads and pickled chillies, to serve
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 20 mins
Vegetarian
Ingredients
- 1 garlic clove
- a handful, flat-leaf parsley
- 2 tsp ground cumin
- ¼ tsp chilli powder , plus a pinch to serve
- 1 x 400g can, chickpeas , well drained
- 1 egg , beaten
- 2 medium onions , thinly sliced
- olive oil
- ¼ small red cabbage , finely shredded
- ¼ iceberg lettuce , finely shredded
- 3 tbsp lemon juice
- 1 heaped tsp tahini paste
- 5 tbsp low-fat natural yogurt
- flatbreads and pickled chillies, to serve
PER SERVING
309 kcalories, protein 17.9g, carbohydrate 34.3g, fat 12.1 g, saturated fat 1.9g, fibre 9g, salt 0.91 g
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17 January 2012
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01 April 2012
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