Recipes
Baked falafel footballs with a fiery dip
As easy as a tap-in from five yards, these chickpea balls are lightly spiced and packed with herbs, great for dunking in a super-quick-with-a-kick yoghurt dip.
As easy as a tap-in from five yards, these chickpea balls are lightly spiced and packed with herbs, great for dunking in a super-quick-with-a-kick yoghurt dip.
Cook: 30 Mins
Serves: 6
Price: £0.68 per serving
Nutritional Information
Each 154 serving contains
Energy
1409kj
219kcal
1409kj
219kcal
11%
Fat
8.2g
8.2g
Med
12%
12%
Saturates
0.5g
0.5g
Low
9%
9%
Sugars
4.6g
4.6g
Low
5%
5%
Salt
0.09g
0.09g
Low
2%
2%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
915kj/219kcal
Typical energy values per 100g:
915kj/219kcal
Ingredients
1 red onion, diced
2x400g tins chickpeas, drained, liquid reserved
3 garlic cloves, crushed
20g fresh parsley, chopped
2tsp ground cumin
2tsp ground coriander
2tbsp plain flour
2tsp sesame seeds
2tsp rapeseed oil, plus a little extra for brushing
5tbsp Asda Fat Free Greek Style Yoghurt
2tbsp tahini
1tbsp chopped fresh mint leaves
1tsp chilli flakes
Baby spinach leaves, to serve
Method
1
Preheat the oven to 200°C/180°C fan/gas 6. Line a large baking sheet with baking paper.
2
Put the onion, chickpeas, garlic, parsley, spices, flour and sesame seeds into a food processor. Pour in the oil and 2tbsp of chickpea liquid. Season with freshly ground black pepper and blitz a little at a time until almost smooth, but with some texture. Divide into 18 equal pieces and roll into balls. Put on the lined baking sheet, brush with the oil and bake for 18-20 mins until crisp and light golden.
3
As the falafels bake, mix the yoghurt, tahini, chopped mint and chilli flakes, if using, until combined. Transfer to a small bowl.
4
Allow the falafels to cool. Scatter a serving board with spinach leaves, tip the falafels on top, and serve with dip.
5
Cook’s tip: Uncooked, these falafels can be made up to a day in advance.
6
Leftovers tip: Save the chickpea water (known as aquafaba) to make vegan meringues. Use leftover yoghurt in place of cream for pasta dishes for a less rich taste, or mix into a salad dressing.