Chickpea & Parsley Falafel With Yogurt Sauce
Ingredients
Metric
180 g ~ 1 cup dried chickpeas
60 g fresh parsley
20 g ~ 2 tbsp cornstarch
½ tbsp olive oil for roasting
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
Sauce:
400 ml plain yogurt | soy or cashew
1 tsp apple cider vinegar
1 tsp onion powder
½ tsp salt
Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper
US
1 cup dried chickpeas
1 cup fresh parsley
2 tbsp cornstarch
½ tbsp olive oil for roasting
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
Sauce:
13 oz plain yogurt | soy or cashew
1 tsp apple cider vinegar
1 tsp onion powder
½ tsp salt
Optional Garnish:
2 tbsp fresh parsley
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Add dried chickpeas to a bowl and cover with plenty of water. Soak overnight. Rinse and drain the next day.
2Add rinsed and drained chickpeas, parsley, cornstarch, garlic powder, onion powder and salt to a mini food processor.
3Blend until well combined to make the falafel mix.
4Preheat the oven to 200°C (400°F) Fan. Shape the mix into small nuggets and place them on top of a baking tray lined with baking paper. Lightly coat or spray with olive oil.
5Bake in the middle of the oven for 20 minutes.
6In the meantime, make the sauce. Add yogurt, vinegar, onion powder and salt to a mixing bowl.
7Mix to combine.
8Spread the sauce on top of plates using a spoon or a spatula.
9Add falafel nuggets.
10Garnish with fresh parsley and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
505 Calories per portion
29g protein
63g carbohydrates
12g fiber
11g fat
505 Calories per portion
29g protein
63g carbohydrates
12g fiber
11g fat
High in Vitamins B1, B2, Folate, A, C, K
High in Iron
High in Phosphorus
High in Potassium
High in Iron
High in Phosphorus
High in Potassium
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