SPICY CARROT & CHICKPEA FALAFEL


Making your own falafel can often require a fair deal of trial and error - you get the taste right but the consistency not so much and more often than not they end up being crumbly and dry.
These spiced carrot and chickpea falafels are surprisingly easy to make and are super versatile for dinner or lunch. They’re baked in the oven so are healthier than fried versions (but there’s no reason why you couldn’t fry them!) and what’s more is they’re syn-free and packed full of speed foods on Slimming World Extra Easy.
Ingredients
Makes approximately 10-12 small falafels
  • 400g can chickpeas, drained
  • 1 large carrot, grated
  • 1 clove garlic, finely chopped
  • 1cm ginger, finely grated
  • 1 egg
  • 1 red onion, finely chopped
  • Chopped coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cinnamon
  • 1 tsp chilli flakes
  • A squeeze of lemon juice
  • Salt and pepper (adjust to taste)
  • Low calorie cooking spray (or regular cooking oil)
Method
  1. Blitz all ingredients, apart from the egg, in a food processor or using a hand blender, still leaving some chunkier pieces.
  2. Transfer to a bowl and stir in the beaten egg. Cover with cling film and leave in the fridge for a few hours to set.
  3. Preheat oven to 200c (180c fan), line a baking tray with greaseproof paper and spray lightly with low calorie cooking spray.
  4. Scoop a spoonful of the falafel mixture and roll into ball shapes. Place onto the lined baking tray and press down slightly.
  5. Bake in the oven until crisp and golden, turning halfway to brown both sides.
For a more authentic taste, try them in a warm flatbread, along with crispy salad, onions, chilli, tomatoes and flatleaf parsley, and a generous dollop of mint yogurt and chilli sauce.



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