Falafels

Falafels with Tzatziki (Yogurt dip)

The main ingredient for Falafels is Chickpeas (garbanzo beans). 

They are a great source of protein and are rich in fibre. They are sometimes overlooked as a protein but have purportedly great health benefits, from helping with weight loss to lowering bad cholesterol. I know someone who drinks the water from soaking chickpeas overnight because it has reduced their cholesteral levels quite considerably. 

It’s certainly worth looking at the health benefits of these little beans!

We made these at our last cooking class with the kids and they went down a treat. They are great hot or cold, so they could be used for picnics, lunches or as a nice addition to a snack-on-the-go list.

The dip is delicious with lamb kebabs too!

Ingredients:

Ingredients:

400g Chickpeas
½ tsp ground cumin
½ tsp ground coriander
1 garlic clove
1 small red onion
2 tbsp plain flour (make these gluten free by using almond flour)
Some fresh parsley

Method:

1.      Place all ingredients into a food processor.

2.      Whizz until combined together.

3.      Remove and place in refrigerator for up to 1 hour so falafels don’t fall apart when you try to cook them.

4.      Use a little flour to coat your hands and roll the mixture into small balls, a little smaller than golf ball size.

5.      Heat coconut/sunflower oil in a pan or pot and when sizzling, place falafels in to brown. Turn the falafels to brown all sides if using a shallow pan.

6.      Serve with pitta bread or in lettuce leaves with tzatziki  (see below)

          

Tzatziki  - Yogurt dip
A very simple version of this is.
2 heaped tbsp greek yogurt, 3 slices of cucumber cut into tiny pieces, a splash of lemon juice and pepper & salt to taste.
Mix this altogether and hey presto! Yogurt & Cucumber dip better known as tzatziki!