Falafel With Mint Dressing

Falafels, the traditional Middle Eastern bean patties, are usually deep-fried. This updated version, delicately spiced and crunchy with grated carrot, is baked for a lower-fat result, but is just as delicious and is served with fresh steamed vegetables and a nice dark green vegetable salad.Chickpeas are an important source of protein in many parts of the world.They also contain useful amounts of fibre,which helps to maintain bowel health.

Ingredients

1 can organic chickpeas(540ml), drained and rinsed
1 tsp. organic coconut oil (melted)
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1/8 tsp. turmeric
1 garlic clove, crushed
1 Tbsp. freshly squeezed lemon juice
1 carrot, finely grated
1 Tbsp. chopped fresh coriander
Pepper and sea salt to taste

Dressing

2/3 cup plain organic yogurt
2 Tbsp. chopped fresh mint
Pepper and sea salt to taste

Falafel Directions

1.Preheat the oven to 400 degrees.
2.Cover a baking sheet with parchment paper. Place the chickpeas in a bowl with the coconut oil and use a potato masher to mash them until smooth.
3.In a separate bowl mix together the cumin,cayenne pepper,turmeric,garlic,lemon juice, pepper and sea salt.
4.In a food processor mix all of the ingredients together except for the carrots and coriander.
5.Transfer the mixture to a bowl and stir in the carrot and coriander.
6.Shape the mixture into 16 flat,round patties,each about 3cm across, and place them on the baking sheet.
7.Bake for 15-20 minutes or until crisp and lightly browned,turning them over halfway through cooking time.

Dressing Directions

*Mix together the yogurt and mint, season with pepper to taste, and drizzle over the falafel.

Enjoy!!

Sylvie Thibert