Veggie Falafels

serves.png

Serves: 4

time-prep.png

Prep: 10 mins

time-cook.png

Cook: 10 mins

calories.png

Kcal pp: 598

Ingredients Jump to method

Fruit & Veg

2 large tomatoes

3 garlic cloves

2 yellow onions

4 oz mixed leaf salad

½ bunch fresh parsley


Dairy & Chilled

2 medium eggs


Cans & Jars

2 x 15 oz can chickpea


Condiments

2 tsp ground coriander

2 tsp ground cumin


Bread & Baking Goods

8 pitta breads


Pantry

Salt & pepper

Olive oil

Method

Begin by peeling finely dicing the onions into small chunks and crushing the garlic. Add to large frying on low heat with a drizzle of olive oil, cook for 5 minutes occasionally stirring.


Meanwhile, drain the chick peas and finely chop the parsley leaves.


Once the onions have softened, transfer to a mixing bowl and add the chick peas, parsley leaves, 2 tsp of cumin, 2 tsp of ground coriander, salt, and pepper. Mix and mash everything together with a potato masher.


Next, crack in the eggs and squish them together with your hands. Mold into 8 balls and then flatten to 1.5cm thick to create the falafels.


Cook the flattened falafels in the frying pan on medium-high heat with a drizzle of olive oil for 3 minutes on each side, until golden and firm.


Meanwhile, cut open the pitta breads to create pockets. Cut the tomatoes into slices and add to the pitta pockets along with a helping of mixed leaf salad.


Once the falafels have finished cooking, add them to the pitta bread pockets. Serve and enjoy.

 

Nutritional Data Per Portion

Energy

598 kcal

Total Fat

11.39 g

Saturated Fat

2.17 g

Carbohydrates

91.4 g

Sugar

14.87 g

Fibre

17.15 g

Protein

25.69 g

Sodium

88.83 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.