BREAKDOWN:

Serves 3
286 calories
29g carbohydrates
19g protein
10g fats

INGREDIENTS:

 

400g / 1 can of chickpeas

15g of parsley

1 white onion, diced

5 cloves of garlic, minced

1 tsp. of paprika

2 tsp. of cumin

2 tsp. of coriander

2 tsp. of salt

2 tbsp. of sesame seeds

1 medium sized cucumber

300g of vegan greek style yogurt

2 tbsp. of fresh mint, finely chopped

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METHOD:

 

1. Rinse and drain the chickpeas before laying them out onto a clean kitchen towel to dry for up to 2 hours. 

2. Preheat the oven to 180 degrees / gas mark 4. 

3. Place the dried chickpeas in a blender along with the parsley, onion, 3 cloves of the garlic, paprika, cumin, coriander, 1 tsp. of the salt and the sesame seeds.

4. Blend on low speed to a fine crumb.

5. Using your hands, roll equal amounts of the blended mixture into small spheres. 

6. Place the falafels out onto a lined baking tray and brush them lightly with olive oil. 

7. Bake in the oven for 20-22 minutes until lightly golden. 

8. For the vegan tzatziki, remove the skin of one cucumber and grate the inner peel into a bowl before adding in the mint, remaining 1 tsp. of salt, 2 cloves of garlic and the greek yogurt and mix well to combine. 

9. Serve your cooked falafels on a bed of crispy salad with a generous helping of refreshing tzatziki dip.