A lot of the time new recipes are born of my die-hard desire to not waste any food in my home. Looking in the fridge I noticed there was some Tzatziki dressing that was going to go off ~ chickpeas to the rescue.
This recipe is simple, though not too quick if you’re in a rush but if you prep the whole recipe you’ll have leftovers you can freeze and use easily any time.
Going out for food is absolutely impossible during prep, these made the cut and didn’t equal a cheat because I re-arranged my Macros for the day to accommodate.
You must try this one.
Ingredients:
Falafel
2 cans of chickpeas
1 medium yellow onion chopped
4 large cloves of garlic diced
1 large dried chili pepper (or chili pepper flakes)
2 tbsp cumin
2 tbsp corriander
1 tsp parsley flakes
1 tsp celery seeds
1 tsp salt
1 cup spelt flour
Water as needed to thin mixture
Dressing:
1/2 cup vegan sour cream
1/4 cup water
1/4 cup chopped dill
Juice of 1 large lemon
1 large clove of garlic
** Place all ingredients in small vessel and using hand blender mix until creamy and smooth**
Salad:
Cucumber, Kale, Spinach, Peas, tomato – you name it! I keep a big clean bowl of ready-to-eat mixed greens in the fridge that work well with every style of salad.
Method:
Combine all ingredients in bowl and use hand mixer or food processor to mix well.
“Raw” Ingredients
I liked this a little more on the watery side to ensure they cooked a little more quickly.
Pre-heat a cast iron pan to medium heat and coat lightly with coconut or olive oil. (You can use a non-stick pan if you don’t have cast iron). We are not looking to use oil to deep fry in any way, only to keep the falafels from sticking! I used a small ice cream scoop to set the mix into the pan, this made them about golf ball sized or a little smaller.
Cook over medium heat for approximately 4-5 minutes per side. The ingredients will firm up in the same way as a pancake, where you can see them starting to cook through the middle (from the bottom) and will know it is time to flip.
Don’t over cook these as they can turn into little hockey pucks quite easily, so patience is best when you’re working with this one.
Dress your salad with the falafels, add hot sauce, dressing and top with diced tomato and cucumber.
Enjoy! – Serves 8 (at least) or two plus a tonne of leftovers!
Nutrition Information Falafels:
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 158 | |
| % Daily Value * | |
| Total Fat 3 g | 4 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 254 mg | 11 % |
| Potassium 211 mg | 6 % |
| Total Carbohydrate 26 g | 9 % |
| Dietary Fiber 6 g | 25 % |
| Sugars 1 g | |
| Protein 7 g | 14 % |
| Vitamin A | 2 % |
| Vitamin C | 4 % |
| Calcium | 6 % |
| Iron | 17 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutritional Information Tzatziki Dressing:
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 57 | |
| % Daily Value * | |
| Total Fat 6 g | 8 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 3 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 41 mg | 2 % |
| Potassium 24 mg | 1 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 0 g | |
| Protein 0 g | 1 % |
| Vitamin A | 2 % |
| Vitamin C | 6 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
