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Funky Falafel with Lemon Yoghurt
Packed full of nutrients, this delicious Falafel is quick and easy to make. Serve hot or warm with tangy Lemon Yoghurt or cooled and made into nourishing tasty wraps with salad for school lunches, summer picnics and social gatherings.
Makes about 30
11/2 cups chickpeas, soaked overnight in cold water
1 x 400g can chickpeas, drained
1 heaped tablespoon unhulled tahini
6 cloves garlic, peeled
1 bunch parsley, stalks discarded, leaves washed and spun
1 bunch coriander, stalks discarded, leaves washed and spun
2 teaspoons ground cumin
3 teaspoons ground coriander
Celtic sea salt
Freshly ground black pepper
Sunflower oil for frying
1 cup natural yoghurt
1 lemon, finely grated zest and juice of
To Make Funky Falafel:
Drain the chickpeas and put into a food processor. Blend until course.
Add the remaining ingredients – canned chickpeas, tahini, garlic, parsley, coriander, spices, salt and pepper and blend until the mixture is smooth and holds together – will be fairly soft but not wet.
Shape into about 30 walnut sized balls, flattening between the palms of your hands slightly.Heat about 1cm sunflower oil in a heavy based frying pan. Cook the Falafel for about 3 minutes each side, until a golden light brown, turning over carefully using tongs. Drain well on kitchen towel.
Heat about 1/2cm sunflower oil in a heavy based frying pan.
Cook the Falafel for about 3 minutes each side, until a golden light brown, turning over carefully using tongs.
Drain on kitchen towel.
To make the Lemon Yoghurt:
Spoon the yoghurt into a bowl.
Mix in the lemon zest and juice with the yoghurt to taste
Serve the Falafel hot with Lemon Yoghurt and salad greens or rocket.
Falafel keeps well un-cooked for 2-3 days covered in the refrigerator, cook as required.
1 x 400g chickpeas
unhulled tahini – available health stores and some supermarkets
ground cumin or cumin seeds if using a spice grinder
ground coriander or corianders seeds if using a spice grinder
1 bunch flat leaf parsley
1 bunch coriander
Serve with rocket or salad greens
To increase their protein richness eat with rice or carbohydrate i.e. spelt bread.
Falafel is a power package mix of protein, minerals and vitamins for complete nutritional satisfaction – great nourishment for bone health.
Chickpeas – first used in the early Egyptian era and then introduced to the Mediterranian regions, they continue to be an important part of the food intake. An excellent source of protein (increased when combined with carbohydrate such as rice or wheat). A valuable source of iron and calcium, for blood and bone health. They contain an array of minerals supporting healthy functioning of nervous and muscular systems. A great yogi food!
Parsley and coriander – a host of vitamins especially vitamins C and A, iron, potassium, magnesium ad calcium. Nourish the kidneys, nervous system, skin and blood.
Natural yoghurt – readily absorbable form of calcium being in the pre-digested form of cultured milk. Help maintain healthy gut flora with quality natural yoghurt.
Enjoy tasty nourishment with these delicious little gems, perfect for summer!